Physicochemical properties of modified cassava flour fortified with microbial poly-y-glutamic acid
<please refer to the enclosed abstract>
| मुख्य लेखक: | Hevenney Vianie Heroney |
|---|---|
| स्वरूप: | थीसिस |
| भाषा: | अंग्रेज़ी अंग्रेज़ी |
| प्रकाशित: |
2020
|
| विषय: | |
| ऑनलाइन पहुंच: | https://eprints.ums.edu.my/id/eprint/40693/1/24%20PAGES.pdf https://eprints.ums.edu.my/id/eprint/40693/2/FULLTEXT.pdf |
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Physicochemical properties of modified cassava flour fortified with mung bean protein isolate and its utilization in breadmaking
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समान संसाधन
-
Physicochemical properties of modified cassava flour fortified with mung bean protein isolate and its utilization in breadmaking
द्वारा: Sainah Limbasan
प्रकाशित: (2020) -
The effect of brand image and brand personality towards satisfaction and loyalty intention in the context Sabah beverage product
द्वारा: Chang, Augustina Mei Xin
प्रकाशित: (2016) -
Blending of bambangan kernel fat-stearin, palm oil mid-fraction and palm stearin to formulate cocoa butter equivalent
द्वारा: Norazlina Mohammad Ridhwan
प्रकाशित: (2023) -
Characterisation of buffalo (bubalus bubalis) bone gelatin extracted using acid and papain pre-treatment
द्वारा: Muhammad Yazid Samatra
प्रकाशित: (2023) -
Detection of porcine dna in gelatinous capsules using polymerase chain amplification of mtATPG6 gene
द्वारा: Norziana Julmohamad
प्रकाशित: (2018)