Physicochemical properties of modified cassava flour fortified with microbial poly-y-glutamic acid

<please refer to the enclosed abstract>

التفاصيل البيبلوغرافية
المؤلف الرئيسي:	Hevenney Vianie Heroney
التنسيق:	أطروحة
اللغة:	الإنجليزية الإنجليزية
منشور في:	2020
الموضوعات:	TX642-840 Cooking
الوصول للمادة أونلاين:	https://eprints.ums.edu.my/id/eprint/40693/1/24%20PAGES.pdf https://eprints.ums.edu.my/id/eprint/40693/2/FULLTEXT.pdf

مواد مشابهة

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