Development and physichochemical analysis of chinese steamed buns incorporated with sugarcane bagasse powder
The objectives of this study were to compare the chemical, physical, microstructure and sensory properties of steamed buns supplemented with sugarcane bagasse powder
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Terengganu:
Universiti Malaysia Terengganu,
2012.
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| Summary: | The objectives of this study were to compare the chemical, physical, microstructure and sensory properties of steamed buns supplemented with sugarcane bagasse powder |
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| Physical Description: | xiv, 122 p.: ill.; 30 cm.. |