Development and physicochemical analysis of wholemeal bread incoporated with passion fruit peel powder
The study is to determine the physicochemical characteristic and sensory of passion fruit peel powder (PEPP) and the wholemeal bread with the substitution of PEPP
| Main Author: | |
|---|---|
| Published: |
Terengganu:
Universiti Malaysia Terengganu,
2012.
|
BILIK ARKIB
| Call Number: |
LP 54 FASM 1 2012 |
|---|
| Accession | Item Category | Format | Status | Notes |
|---|
| 1100090243 | LAPORAN PROJEK | Book | AVAILABLE |