Physicochemical characteristics and sensory properties of bread made with bread flour, soy flour and oat flour
The purpose of this study was to determine the physico-chemical characteristics and the sensory properties of bread with different percentages of flour blends
| Main Author: | |
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| Published: |
Terengganu:
Universiti Malaysia Terengganu,
2007.
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BILIK ARKIB
| Call Number: |
LP 22 FASM 3 2007 |
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| Accession | Item Category | Format | Status | Notes |
|---|
| 1100090017 | LAPORAN PROJEK | Book | AVAILABLE |