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Please use this identifier to cite or link to this item: https://ptsldigital.ukm.my/jspui/handle/123456789/519238
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dc.contributor.authorHusein Seiza Ahmed Alyas-
dc.date.accessioned2023-10-17T08:11:27Z-
dc.date.available2023-10-17T08:11:27Z-
dc.date.issued2007-
dc.identifier.otherukmvital:2894-
dc.identifier.urihttps://ptsldigital.ukm.my/jspui/handle/123456789/519238-
dc.language.isoeng-
dc.publisherUKM, Bangi-
dc.relationFaculty of Science and Technology / Fakulti Sains dan Teknologi-
dc.rightsUKM-
dc.subjectCarotenes-
dc.subjectOil and fats-
dc.subjectEdible-
dc.subjectPalm oil-
dc.titleBlending of Palm Carotino to Improve Sensory and Physicochemical Qualities of Cake Formulations-
dc.typetheses-
dc.identifier.callnoTP684.P3H879 2007-
Appears in Collections:Faculty of Science and Technology / Fakulti Sains dan Teknologi

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