The effects of physico-chemical and sensory characteristics of cookies made with butter, margarines and shortening

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Full metadata record

DC Field	Value	Language
dc.contributor.author	Mok, Hoo Sin	-
dc.date.accessioned	2018-01-02T03:45:21Z	-
dc.date.available	2018-01-02T03:45:21Z	-
dc.date.issued	2006	-
dc.identifier.uri	http://hdl.handle.net/123456789/7929	-
dc.description.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.	en_US
dc.language.iso	en	en_US
dc.publisher	Terengganu: Kolej Universiti Sains dan Teknologi Malaysia	en_US
dc.subject	LP 20 FASM 3 2006	en_US
dc.subject	Mok, Hoo Sin	en_US
dc.title	The effects of physico-chemical and sensory characteristics of cookies made with butter, margarines and shortening	en_US
dc.type	Working Paper	en_US
Appears in Collections:	Fakulti Agroteknologi dan Sains Makanan

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