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Please use this identifier to cite or link to this item: http://umt-ir.umt.edu.my:8080/handle/123456789/19142
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dc.contributor.authorAIDA AMIRAH BINTI RUSLI-
dc.date.accessioned2024-01-01T00:40:36Z-
dc.date.available2024-01-01T00:40:36Z-
dc.date.issued2023-03-
dc.identifier.othertesis bsm TX 560 .H7 A3 2023-
dc.identifier.urihttp://umt-ir.umt.edu.my:8080/handle/123456789/19142-
dc.language.isoenen_US
dc.publisherUniversiti Malaysia Terengganuen_US
dc.subjectVACUUM DRYING TEMPERATUREen_US
dc.subjectSUGAR CARRIER CONCENTRATIONSen_US
dc.subjectPHYSICOCHEMICAL PROPERTIESen_US
dc.subjectHONEY POWDERen_US
dc.subjectFUNCTIONAL CHOCOLATEen_US
dc.subjectSUHU PENGERINGAN VACUUMen_US
dc.subjectKEPEKATAN GULA PEMBAWAen_US
dc.subjectFIZIKOKIMIAen_US
dc.subjectSERBUK MADUen_US
dc.titleEFFECT OF VACUUM DRYING TEMPERATURE AND SUGAR CARRIER CONCENTRATIONS ON PHYSICOCHEMICAL PROPERTIES OF HONEY POWDER FOR FUNCTIONAL CHOCOLATEen_US
dc.title.alternativeKESAN SUHU PENGERINGAN VACUUM DAN KEPEKATAN GULA PEMBAWA TERHADAP SIFAT FIZIKOKIMIA SERBUK MADU UNTUK COKLAT BERFUNGSIen_US
dc.typeThesisen_US
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