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| LEADER |
00873cam a2200169 7i4500 |
| 001 |
0000143976 |
| 005 |
20130617090000.0 |
| 002 |
0000009084 |
| 090 |
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|a LP 20 FASM 3 2006
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| 100 |
0 |
# |
|a Mok, Hoo Sin
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| 245 |
1 |
4 |
|a The effects of physico-chemical and sensory characteristics of cookies made with butter, margarines and shortening
|c Mok Hoo Sin.
|
| 260 |
# |
# |
|a Terengganu:
|b Kolej Universiti Sains dan Teknologi Malaysia,
|c 2006.
|
| 300 |
|
|
|a x, 83 p.:
|b ill.;
|c 30 cm..
|
| 502 |
# |
# |
|a Research Report FASM (Degree of Bachelor of Food Science - Food Service and Nutrition) 2006
|
| 520 |
3 |
# |
|a 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
|
| 602 |
# |
# |
|a Laporan Projek FASM 2006
|
| 999 |
|
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|a 1100089971
|b Book
|c LAPORAN PROJEK
|e BILIK ARKIB
|