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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 |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| LP 20 FASM 3 2006 Abstract.pdf | 545.09 kB | Adobe PDF | View/Open | |
| LP 20 FASM 3 2006 Full Text.pdf Restricted Access | 3.87 MB | Adobe PDF | View/Open Request a copy |
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