The effects of physico-chemical and sensory characteristics of cookies made with butter, margarines and shortening
Margerine (MA) and shortening (SO) was applied into cookies at different percentages of fat blends to determine the effects on the physico-chemical characteristics and the sensory acceptance of cookies
| Main Author: | |
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| Published: |
Terengganu:
Kolej Universiti Sains dan Teknologi Malaysia,
2006.
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BILIK ARKIB
| Call Number: |
LP 20 FASM 3 2006 |
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| Accession | Item Category | Format | Status | Notes |
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| 1100089971 | LAPORAN PROJEK | Book | AVAILABLE |