Effect of substituting egg with pumpkin on the characteristics of creme caramel
The objective of this study is to determine the effects of substituting egg with pumpkin on the characteristics of creme caramel in terms of texture...
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| Published: |
Terengganu:
Universiti Malaysia Terengganu,
2007.
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BILIK ARKIB
| Call Number: |
LP 72 FASM 3 2007 |
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| Accession | Item Category | Format | Status | Notes |
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| 1100090067 | LAPORAN PROJEK | Book | AVAILABLE |