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dc.contributor.authorAsfarina Kormin-
dc.date.accessioned2018-01-03T02:28:46Z-
dc.date.available2018-01-03T02:28:46Z-
dc.date.issued2006-
dc.identifier.urihttp://hdl.handle.net/123456789/8016-
dc.description.abstractKajian ini dilakukan bagi melihat kesesuaian penggunaan serbuk emping oat dan serbuk hampas tebu dalam penghasilan biskut melalui analisis fizikal, analisis kimia dan juga penilaian sensori.en_US
dc.language.isootheren_US
dc.publisherTerengganu: Kolej Universiti Sains dan Teknologi Malaysiaen_US
dc.subjectLP 3 FASM 3 2006en_US
dc.subjectAsfarina Korminen_US
dc.titleKesan gentian daripada serbuk hampas tebu dan serbuk emping oat terhadap ciri-ciri fizikokimia dan sensori biskuten_US
dc.typeWorking Paperen_US
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