Sodium release from sago and tapioca flour mixture of 'keropok lekor' with different heat treatment
The main purpose of this study was to analyze the percentage of sodium (Na) release from 'keropok lekor' made of different portions of sago and tapioca flour and treated with different heat treatments
| Main Author: | |
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| Published: |
Terengganu:
Universiti Malaysia Terengganu,
2012.
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BILIK ARKIB
| Call Number: |
LP 14 FASM 1 2012 |
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| Accession | Item Category | Format | Status | Notes |
|---|
| 1100090203 | LAPORAN PROJEK | Book | AVAILABLE |