Please use this identifier to cite or link to this item: http://umt-ir.umt.edu.my:8080/handle/123456789/19142
Title: EFFECT OF VACUUM DRYING TEMPERATURE AND SUGAR CARRIER CONCENTRATIONS ON PHYSICOCHEMICAL PROPERTIES OF HONEY POWDER FOR FUNCTIONAL CHOCOLATE
Other Titles: KESAN SUHU PENGERINGAN VACUUM DAN KEPEKATAN GULA PEMBAWA TERHADAP SIFAT FIZIKOKIMIA SERBUK MADU UNTUK COKLAT BERFUNGSI
Authors: AIDA AMIRAH BINTI RUSLI
Keywords: VACUUM DRYING TEMPERATURE
SUGAR CARRIER CONCENTRATIONS
PHYSICOCHEMICAL PROPERTIES
HONEY POWDER
FUNCTIONAL CHOCOLATE
SUHU PENGERINGAN VACUUM
KEPEKATAN GULA PEMBAWA
FIZIKOKIMIA
SERBUK MADU
Issue Date: Mar-2023
Publisher: Universiti Malaysia Terengganu
URI: http://umt-ir.umt.edu.my:8080/handle/123456789/19142
Appears in Collections:Fakulti Perikanan dan Akua-Industri

Files in This Item:
File Description SizeFormat 
tesis bsm TX 560 .H7 A3 2023.pdf
  Restricted Access
4.13 MBAdobe PDFView/Open Request a copy
abstract tesis bsm TX 560 .H7 A3 2023.pdf
  Restricted Access
149.74 kBAdobe PDFView/Open Request a copy


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.