FORMULATION OPTIMISATION, UTILISING POLYOLS FOR REDUCED-CALORIE PRODUCT OF CHILLI BUDU DIP

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dc.contributor.authorSITI NUR AMANI BINTI AZAMI
dc.date.accessioned2025-02-11T12:06:04Z
dc.date.available2025-02-11T12:06:04Z
dc.date.issued2024-07
dc.identifier.othertesis TP 248 .S6 S5 2024
dc.identifier.urihttps://umt-ir.umt.edu.my/handle/123456789/21507
dc.language.isoenen_US
dc.publisherUniversiti Malaysia Terengganuen_US
dc.subjectFORMULATION OPTIMISATION, UTILISING POLYOLS FOR REDUCED-CALORIE PRODUCT OF CHILLI BUDU DIPen_US
dc.subjectPENGOPTIMUMAN FORMULASI, MENGGUNAKAN POLIOL UNTUK PRODUK RENDAH KALORI CHILLI BUDU DIPen_US
dc.titleFORMULATION OPTIMISATION, UTILISING POLYOLS FOR REDUCED-CALORIE PRODUCT OF CHILLI BUDU DIPen_US
dc.title.alternativePENGOPTIMUMAN FORMULASI, MENGGUNAKAN POLIOL UNTUK PRODUK RENDAH KALORI CHILLI BUDU DIPen_US
dc.typeThesisen_US
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