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| LEADER |
00811cam a2200169 7i4500 |
| 001 |
0000144195 |
| 005 |
20130704090000.0 |
| 002 |
0000009303 |
| 090 |
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|a LP 56 FASM 1 2012
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| 100 |
0 |
# |
|a Ten Chee Shan
|
| 245 |
1 |
0 |
|a Development and physichochemical analysis of chinese steamed buns incorporated with sugarcane bagasse powder
|c Ten Chee Shan.
|
| 260 |
# |
# |
|a Terengganu:
|b Universiti Malaysia Terengganu,
|c 2012.
|
| 300 |
|
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|a xiv, 122 p.:
|b ill.;
|c 30 cm..
|
| 502 |
# |
# |
|a Research Report FASM (Degree of Bachelor of Food Science - Food Technology) 2012
|
| 520 |
3 |
# |
|a The objectives of this study were to compare the chemical, physical, microstructure and sensory properties of steamed buns supplemented with sugarcane bagasse powder
|
| 602 |
# |
# |
|a Laporan Projek FASM 2012
|
| 999 |
|
|
|a 1100090245
|b Book
|c LAPORAN PROJEK
|e BILIK ARKIB
|