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Please use this identifier to cite or link to this item: http://umt-ir.umt.edu.my:8080/handle/123456789/8015
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dc.contributor.authorChandrasena Ramakrishna-
dc.date.accessioned2018-01-03T02:28:36Z-
dc.date.available2018-01-03T02:28:36Z-
dc.date.issued2006-
dc.identifier.urihttp://hdl.handle.net/123456789/8015-
dc.description.abstractThe purpose of this study was to determine the physico-chemical and sensory properties of cake made with self-raising flour and coconut (Cocos nucifera) flour.en_US
dc.language.isoenen_US
dc.publisherTerengganu: Kolej Universiti Sains dan Teknologi Malaysiaen_US
dc.subjectLP 4 FASM 3 2006en_US
dc.subjectChandrasena Ramakrishnaen_US
dc.titlePhysico-chemical and sensory properties of cake made with coconut (Cocos nucifera) flour and self - raising flouren_US
dc.typeWorking Paperen_US
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