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Please use this identifier to cite or link to this item: http://umt-ir.umt.edu.my:8080/handle/123456789/7935
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dc.contributor.authorLeong, Main Choy-
dc.date.accessioned2018-01-02T03:45:56Z-
dc.date.available2018-01-02T03:45:56Z-
dc.date.issued2006-
dc.identifier.urihttp://hdl.handle.net/123456789/7935-
dc.description.abstractThis research has been carried out to determine the physicochemical properties and sensory acceptance of the pumpkin noodle.en_US
dc.language.isoenen_US
dc.publisherTerengganu: Kolej Universiti Sains dan Teknologi Malaysiaen_US
dc.subjectLP 14 FASM 3 2006en_US
dc.subjectLeong, Main Choyen_US
dc.titlePhysicochemical properties and sensory acceptance of pumpkin (Cucurbita maxima) noodleen_US
dc.typeWorking Paperen_US
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