Study of physical properties changes of deep-fat fried 'char kueh' made from various flours
This study was conducted to study the physical properties of various floursand compare the influence of types of flour on volume expansion, texture and surface color of 'char kueh'
| Main Author: | |
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| Published: |
Terengganu:
Universiti Malaysia Terengganu,
2008.
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KOLEKSI KHAS
| Call Number: |
LP 15 FASM 2 2008 |
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| Accession | Item Category | Format | Status | Notes |
|---|
| 1100090099 | LAPORAN PROJEK | Book | AVAILABLE |