Chapter 3: 3.2 Physicochemical Properties of Cookies Incorporated with Breadfruit (Artocarpus Altilis) Flour

Zakaria, Dr. Zarinah and Shahidan, Dr. Norshazila and Hussin, Dr. Napisah (2017) Chapter 3: 3.2 Physicochemical Properties of Cookies Incorporated with Breadfruit (Artocarpus Altilis) Flour. In: Emerging Themes in Fundamental & Applied Science (Chemistry. Penerbit UPM, Universiti Putra Malaysia, pp. 48-55. ISBN 978-967-334-778-7

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Item Type: Book Section
Subjects: Q Science > Q Science (General)
Divisions: Faculty of Bio-resources & Food Industry
Depositing User: Fatin Amirah Ramlan
Date Deposited: 10 Jan 2022 03:00
Last Modified: 10 Jan 2022 03:00
URI: http://eprints.unisza.edu.my/id/eprint/3676

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