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Please use this identifier to cite or link to this item: http://umt-ir.umt.edu.my:8080/handle/123456789/3485
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dc.contributor.authorTan Ai Ling-
dc.date.accessioned2015-09-15T12:58:57Z-
dc.date.available2015-09-15T12:58:57Z-
dc.date.issued2001-
dc.identifier.urihttp://hdl.handle.net/123456789/3485-
dc.description.abstractThe values as HLB by emulsifiers could be used to determine the type of emulsions formeden_US
dc.language.isoenen_US
dc.publisherTerengganu: Kolej Universiti Terengganu (UPMT)en_US
dc.subjectLP 15 FST 5 2001en_US
dc.subjectTan Ai Lingen_US
dc.subjectLaporan Projek FST 2001en_US
dc.titleProduction of emulsion from cocoa butter and cocoa butter substituteen_US
dc.typeWorking Paperen_US
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