Development of soybean flakes

Chong, Yin May

dc.contributor.author	Chong, Yin May
dc.date.accessioned	2018-05-22T02:17:43Z
dc.date.available	2018-05-22T02:17:43Z
dc.date.issued	2007
dc.identifier.uri	http://umt-ir.umt.edu.my:8080/xmlui/handle/123456789/8993
dc.description.abstract	The purpose of this study was to develop flaked breakfast cereals from soy pulp and to determine the chemical and physical characteristics of the product. This study also aims to determine the level of acceptance of the flakes by consumer. The soybean flakes were prepared using three different formulations which differs in terms of soy pulp grits incorporation.	en_US
dc.language.iso	en	en_US
dc.publisher	Terengganu: Universiti Malaysia Terengganu	en_US
dc.subject	LP 8 FASM 3 2007	en_US
dc.subject	Chong, Yin May	en_US
dc.title	Development of soybean flakes	en_US
dc.type	Working Paper	en_US