Kesan Parameter-Parameter Penggorengan Ke Atas Perubahan-Perubahan Fizikal Keropok Dan Papad Semasa Penggorengan Celup

Apabila digoreng eelup, produk-produk pertengahan keropok dan papad, mengalami perubahan-perubahan fizikal seperti kehilangan lembapan (ML), penyerapan minyak (OA) dan pengembangan linear (LE) yang memberi eiri-eiri yang diingini pada produk akhirnya. Kajian telah dijalankan untuk menyiasat kes...

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Bibliographic Details
Main Author:	Nair Chanderan, Vasanti
Format:	Thesis
Language:	English
Published:	1995
Subjects:	T175-178 Industrial research. Research and development
Online Access:	http://eprints.usm.my/31405/
Abstract	Abstract here

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