Production of soy sauce powder by spray drying method : a study of product flavor retention /

Project Paper (Bachelor of Chemical Engineering (Bioprocess)) - Universiti Teknologi Malaysia, 1999

Bibliographic Details
Main Author: 192105 Lau, Kok Wai
Format:
Published: Sekudai : UTM, 1999
Subjects:
_version_ 1796650861269614592
author 192105 Lau, Kok Wai
author_facet 192105 Lau, Kok Wai
author_sort 192105 Lau, Kok Wai
collection OCEAN
description Project Paper (Bachelor of Chemical Engineering (Bioprocess)) - Universiti Teknologi Malaysia, 1999
first_indexed 2024-03-04T13:57:50Z
format
id KOHA-OAI-TEST:29814
institution Universiti Teknologi Malaysia - OCEAN
last_indexed 2024-03-04T13:57:50Z
publishDate 1999
publisher Sekudai : UTM,
record_format dspace
spelling KOHA-OAI-TEST:298142020-12-19T16:56:51ZProduction of soy sauce powder by spray drying method : a study of product flavor retention / 192105 Lau, Kok Wai Sekudai : UTM,1999Project Paper (Bachelor of Chemical Engineering (Bioprocess)) - Universiti Teknologi Malaysia, 199950PRZSLSoybeanSoy sauceSpray drying
spellingShingle Soybean
Soy sauce
Spray drying
192105 Lau, Kok Wai
Production of soy sauce powder by spray drying method : a study of product flavor retention /
title Production of soy sauce powder by spray drying method : a study of product flavor retention /
title_full Production of soy sauce powder by spray drying method : a study of product flavor retention /
title_fullStr Production of soy sauce powder by spray drying method : a study of product flavor retention /
title_full_unstemmed Production of soy sauce powder by spray drying method : a study of product flavor retention /
title_short Production of soy sauce powder by spray drying method : a study of product flavor retention /
title_sort production of soy sauce powder by spray drying method a study of product flavor retention
topic Soybean
Soy sauce
Spray drying
work_keys_str_mv AT 192105laukokwai productionofsoysaucepowderbyspraydryingmethodastudyofproductflavorretention