Physicochemical properties of newly formulated coconut-chocolate spread and its stability study using moisture sorption isotherm [electronic resource] /

Thesis (Sarjana Kejuruteraan (Bioproses)) - Universiti Teknologi Malaysia, 2011

Bibliographic Details
Main Author: Nurul 'Uyun Ahmad, 1986-
Format:
Language:eng
Published: 2011
Subjects:
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author Nurul 'Uyun Ahmad, 1986-
author_facet Nurul 'Uyun Ahmad, 1986-
author_sort Nurul 'Uyun Ahmad, 1986-
collection OCEAN
description Thesis (Sarjana Kejuruteraan (Bioproses)) - Universiti Teknologi Malaysia, 2011
first_indexed 2024-03-05T10:50:56Z
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institution Universiti Teknologi Malaysia - OCEAN
language eng
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publishDate 2011
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spelling KOHA-OAI-TEST:4470512020-12-19T17:16:13ZPhysicochemical properties of newly formulated coconut-chocolate spread and its stability study using moisture sorption isotherm [electronic resource] / Nurul 'Uyun Ahmad, 1986- 2011engThesis (Sarjana Kejuruteraan (Bioproses)) - Universiti Teknologi Malaysia, 2011PSZJBLFoodFood
spellingShingle Food
Food
Nurul 'Uyun Ahmad, 1986-
Physicochemical properties of newly formulated coconut-chocolate spread and its stability study using moisture sorption isotherm [electronic resource] /
title Physicochemical properties of newly formulated coconut-chocolate spread and its stability study using moisture sorption isotherm [electronic resource] /
title_full Physicochemical properties of newly formulated coconut-chocolate spread and its stability study using moisture sorption isotherm [electronic resource] /
title_fullStr Physicochemical properties of newly formulated coconut-chocolate spread and its stability study using moisture sorption isotherm [electronic resource] /
title_full_unstemmed Physicochemical properties of newly formulated coconut-chocolate spread and its stability study using moisture sorption isotherm [electronic resource] /
title_short Physicochemical properties of newly formulated coconut-chocolate spread and its stability study using moisture sorption isotherm [electronic resource] /
title_sort physicochemical properties of newly formulated coconut chocolate spread and its stability study using moisture sorption isotherm electronic resource
topic Food
Food
work_keys_str_mv AT nuruluyunahmad1986 physicochemicalpropertiesofnewlyformulatedcoconutchocolatespreadanditsstabilitystudyusingmoisturesorptionisothermelectronicresource