Decelopment of black soybeans [Glycine max (L.) Merrill] nugget
In the present study, development of black soybean nugget was made from different percentage of black soybean and wheat flour as variable
| Main Author: |
Gan Chuey Yau |
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| Published: |
Terengganu:
Universiti Malaysia Terengganu,
2008.
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