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00912cam a2200169 7i4500 |
| 001 |
0000144007 |
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20130618090000.0 |
| 002 |
0000009115 |
| 090 |
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|a LP 7 FASM 3 2007
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| 100 |
0 |
# |
|a Chin, Yuh Ching
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| 245 |
1 |
0 |
|a Development of bitter gourd (Momordica charantia) biscuit
|c Chin Yuh Ching.
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| 260 |
# |
# |
|a Terengganu:
|b Universiti Malaysia Terengganu,
|c 2007.
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| 300 |
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|a xi, 87 p.:
|b ill.;
|c 30 cm..
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| 502 |
# |
# |
|a Research Report FASM (Degree of Bachelor of Food Science - Food Service and Nutrition) 2007
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| 520 |
3 |
# |
|a The purpose of this study was to develop a new bitter gourd biscuit product by incorporating bitter gourd paste into biscuit formulations, and then to determine the effects of different percentages of bitter gourd paste on the physicochemical propees and the sensory acceptance of the bitter gourd biscuits
|
| 602 |
# |
# |
|a Laporan Projek FASM 2007
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| 999 |
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|a 1100090002
|b Book
|c LAPORAN PROJEK
|e BILIK ARKIB
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