The effect of incorporation of goat milk and soy milk as a cow milk replacement on the quality of pudding
This study was conducted to determine the effects on chemical, physical and sensory characteristics of puddings when ini combination with goat milk and soy milk are used instead of cow milk
| Main Author: | |
|---|---|
| Published: |
Terengganu:
Universiti Malaysia Terengganu,
2007.
|
BILIK ARKIB
| Call Number: |
LP 59 FASM 3 2007 |
|---|
| Accession | Item Category | Format | Status | Notes |
|---|
| 1100090054 | LAPORAN PROJEK | Book | AVAILABLE |