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dc.contributor.authorNoor Hidayah Zakaria-
dc.date.accessioned2018-01-02T03:45:04Z-
dc.date.available2018-01-02T03:45:04Z-
dc.date.issued2006-
dc.identifier.urihttp://hdl.handle.net/123456789/7927-
dc.description.abstractKajian kesesuaian penggunan ubi keledek dalam penghasilan mi telah dijalankan. Antara kualiti produk yang dinilai termasuklah kandungan kelembapan, abu, karbohidrat, protein, serabut kasar, warna (L, a, b), daya elastik serta ujian penilaian deria.en_US
dc.language.isootheren_US
dc.publisherTerengganu: Kolej Universiti Sains dan Teknologi Malaysiaen_US
dc.subjectLP 22 FASM 3 2006en_US
dc.subjectNoor Hidayah Zakariaen_US
dc.titlePenghasilan mi ubi keledek (Ipomoea batatas)en_US
dc.typeWorking Paperen_US
Appears in Collections:Fakulti Agroteknologi dan Sains Makanan

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