Development of cookies by using pumpkin flour
This study reported on the effects of incorporating different level of pumpkin flour (0-50%) and different types of pumpkin flour on the physicochemical and sensory properties of cookies
| Main Author: | |
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| Published: |
Terengganu:
Universiti Malaysia Terengganu,
2007.
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BILIK ARKIB
| Call Number: |
LP 54 FASM 3 2007 |
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| Accession | Item Category | Format | Status | Notes |
|---|
| 1100090049 | LAPORAN PROJEK | Book | AVAILABLE |