Physico-chemical and sensory characteristics of sponge cake made with banana (Musa sapientum) peel flour and self-raising flour
The purpose of this study was to determine the physico-chemica and sensory properties of cake made with self-raising flour and banana (Musa sapientum) peel flour
| Main Author: | |
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| Published: |
Terengganu:
Universiti Malaysia Terengganu,
2007.
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BILIK ARKIB
| Call Number: |
LP 67 FASM 3 2007 |
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| Accession | Item Category | Format | Status | Notes |
|---|
| 1100090062 | LAPORAN PROJEK | Book | AVAILABLE |