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Please use this identifier to cite or link to this item: http://umt-ir.umt.edu.my:8080/handle/123456789/8993
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dc.contributor.authorChong, Yin May-
dc.date.accessioned2018-05-22T02:17:43Z-
dc.date.available2018-05-22T02:17:43Z-
dc.date.issued2007-
dc.identifier.urihttp://umt-ir.umt.edu.my:8080/xmlui/handle/123456789/8993-
dc.description.abstractThe purpose of this study was to develop flaked breakfast cereals from soy pulp and to determine the chemical and physical characteristics of the product. This study also aims to determine the level of acceptance of the flakes by consumer. The soybean flakes were prepared using three different formulations which differs in terms of soy pulp grits incorporation.en_US
dc.language.isoenen_US
dc.publisherTerengganu: Universiti Malaysia Terengganuen_US
dc.subjectLP 8 FASM 3 2007en_US
dc.subjectChong, Yin Mayen_US
dc.titleDevelopment of soybean flakesen_US
dc.typeWorking Paperen_US
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