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Please use this identifier to cite or link to this item: https://ptsldigital.ukm.my/jspui/handle/123456789/519516
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dc.contributor.authorRos-Haniza Borhan-
dc.date.accessioned2023-10-17T08:12:36Z-
dc.date.available2023-10-17T08:12:36Z-
dc.date.issued2013-
dc.identifier.otherukmvital:76392-
dc.identifier.urihttps://ptsldigital.ukm.my/jspui/handle/123456789/519516-
dc.descriptionPhD-
dc.language.isomay-
dc.publisherUKM, Bangi-
dc.relationFaculty of Science and Technology / Fakulti Sains dan Teknologi-
dc.rightsUKM-
dc.subjectPenghasilan gantian-
dc.subjectLemak koko-
dc.subjectLemak sawit triasilgliserol-
dc.subjectFood -- Composition-
dc.subjectFood -- Fat content-
dc.subjectOil palm-
dc.titlePenghasilan gantian lemak koko berstruktur (SCBS) berasaskan lemak sawit dengan triasilgliserol berantai sederhana (MCT)-
dc.typetheses-
dc.format.pages155-
dc.identifier.callnoTX531 .R676 2013-thesis-
dc.identifier.barcode000039-
Appears in Collections:Faculty of Science and Technology / Fakulti Sains dan Teknologi

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