Physicochemical properties and acceptability of fried noodle snack with fish incorporation
The main objective of this study was to develop fried fish noodle snack with different ratios of wheat flour and fish
| Main Author: | |
|---|---|
| Published: |
Terengganu:
Universiti Malaysia Terengganu,
2012.
|
BILIK ARKIB
| Call Number: |
LP 47 FASM 1 2012 |
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| Accession | Item Category | Format | Status | Notes |
|---|
| 1100090236 | LAPORAN PROJEK | Book | AVAILABLE |