The influence of heating process to protein-carbohydrate ratio in food /

Project Paper (Sarjana Muda Kejuruteraan (Kimia-Bioproses)) - Universiti Teknologi Malaysia, 2008

Bibliographic Details
Main Authors: Noorizyan Asimat, Firdausi Razali, supervisor, Fakulti Kejuruteraan Kimia dan Kejuruteraan Sumber Asli
Format:
Language:eng
Published: 2008
Subjects:
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author Noorizyan Asimat
Firdausi Razali, supervisor
Fakulti Kejuruteraan Kimia dan Kejuruteraan Sumber Asli
author_facet Noorizyan Asimat
Firdausi Razali, supervisor
Fakulti Kejuruteraan Kimia dan Kejuruteraan Sumber Asli
author_sort Noorizyan Asimat
collection OCEAN
description Project Paper (Sarjana Muda Kejuruteraan (Kimia-Bioproses)) - Universiti Teknologi Malaysia, 2008
first_indexed 2024-03-05T10:10:39Z
format
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institution Universiti Teknologi Malaysia - OCEAN
language eng
last_indexed 2024-03-05T10:10:39Z
publishDate 2008
record_format dspace
spelling KOHA-OAI-TEST:4336422020-12-19T17:15:33ZThe influence of heating process to protein-carbohydrate ratio in food / Noorizyan Asimat Firdausi Razali, supervisor Fakulti Kejuruteraan Kimia dan Kejuruteraan Sumber Asli 2008engProject Paper (Sarjana Muda Kejuruteraan (Kimia-Bioproses)) - Universiti Teknologi Malaysia, 2008Includes bibliographical referencesPRZSLFoodFoodFood
spellingShingle Food
Food
Food
Noorizyan Asimat
Firdausi Razali, supervisor
Fakulti Kejuruteraan Kimia dan Kejuruteraan Sumber Asli
The influence of heating process to protein-carbohydrate ratio in food /
title The influence of heating process to protein-carbohydrate ratio in food /
title_full The influence of heating process to protein-carbohydrate ratio in food /
title_fullStr The influence of heating process to protein-carbohydrate ratio in food /
title_full_unstemmed The influence of heating process to protein-carbohydrate ratio in food /
title_short The influence of heating process to protein-carbohydrate ratio in food /
title_sort influence of heating process to protein carbohydrate ratio in food
topic Food
Food
Food
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