Please use this identifier to cite or link to this item: http://umt-ir.umt.edu.my:8080/handle/123456789/7929
Title: The effects of physico-chemical and sensory characteristics of cookies made with butter, margarines and shortening
Authors: Mok, Hoo Sin
Keywords: LP 20 FASM 3 2006
Mok, Hoo Sin
Issue Date: 2006
Publisher: Terengganu: Kolej Universiti Sains dan Teknologi Malaysia
Abstract: Margerine (MA) and shortening (SO) was applied into cookies at different percentages of fat blends to determine the effects on the physico-chemical characteristics and the sensory acceptance of cookies.
URI: http://hdl.handle.net/123456789/7929
Appears in Collections:Fakulti Agroteknologi dan Sains Makanan

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