|
|
|
|
| LEADER |
00881cam a2200169 7i4500 |
| 001 |
0000144004 |
| 005 |
20130618090000.0 |
| 002 |
0000009112 |
| 090 |
0 |
0 |
|a LP 4 FASM 3 2007
|
| 100 |
0 |
# |
|a Anas Mohd Yusof
|
| 245 |
1 |
0 |
|a Physicochemical properties and sensory acceptance of bread made with coconut (Cocos nucifera) flour
|c Anas Mohd Yusof.
|
| 260 |
# |
# |
|a Terengganu:
|b Universiti Malaysia Terengganu,
|c 2007.
|
| 300 |
|
|
|a xi, 73 p.:
|b ill.;
|c 30 cm..
|
| 502 |
# |
# |
|a Research Report FASM (Degree of Bachelor of Food Science - Food Service and Nutrition) 2007
|
| 520 |
3 |
# |
|a The purpose of this study was to determine the physico-chemical and sensory properties of bread made with bread flour and coconut (Cocos nucifera) flour which are bread with 100% of bread flour, 5%, 10%, 15% and 20% of coconut flour
|
| 602 |
# |
# |
|a Laporan Projek FASM 2007
|
| 999 |
|
|
|a 1100089999
|b Book
|c LAPORAN PROJEK
|e BILIK ARKIB
|