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Please use this identifier to cite or link to this item: https://ptsldigital.ukm.my/jspui/handle/123456789/499617
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dc.contributor.authorNor Aini Idris
dc.date.accessioned2023-10-13T09:33:12Z-
dc.date.available2023-10-13T09:33:12Z-
dc.date.issued1991
dc.identifier.otherukmvital:758
dc.identifier.urihttps://ptsldigital.ukm.my/jspui/handle/123456789/499617-
dc.language.isoeng
dc.publisherUKM, Bangi
dc.relationFaculty of Science and Technology / Fakulti Sains dan Teknologi
dc.rightsUKM
dc.subjectOil and fats
dc.subjectEdible
dc.subjectPalm oil
dc.subjectPalm oil
dc.subjectMilkfat
dc.subjectPalm oil
dc.subjectUtilization
dc.titleUtilization of palm oil and milkfat in shortening formulations for madeira cake and short-dough biscuits
dc.typeTheses
dc.identifier.callno4 TP684.P3N67 1991
Appears in Collections:Faculty of Science and Technology / Fakulti Sains dan Teknologi

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