Pengubahsuaian ciri-ciri fiziko-kimia lemak koko menggunakan interesterifikasi lipase dan penggunaannya dalam penghasilan cokolat berinti dan cokolat salutan ais krim.

Please use this identifier to cite or link to this item: https://ptsldigital.ukm.my/jspui/handle/123456789/462906

Full metadata record

DC Field	Value	Language
dc.contributor.author	Helmi Wasoh @ Mohamad Isa
dc.date.accessioned	2023-09-25T09:12:22Z	-
dc.date.available	2023-09-25T09:12:22Z	-
dc.date.issued	2002
dc.identifier.other	ukmvital:1216
dc.identifier.uri	https://ptsldigital.ukm.my/jspui/handle/123456789/462906	-
dc.language.iso	may
dc.publisher	UKM, Bangi
dc.relation	Faculty of Science and Technology / Fakulti Sains dan Teknologi
dc.rights	UKM
dc.subject	Chocolate
dc.subject	Chocolate factories
dc.subject	Chocolate processing
dc.subject	Cocoa butter
dc.title	Pengubahsuaian ciri-ciri fiziko-kimia lemak koko menggunakan interesterifikasi lipase dan penggunaannya dalam penghasilan cokolat berinti dan cokolat salutan ais krim.
dc.type	theses
dc.identifier.callno	TP640.H445 2002
Appears in Collections:	Faculty of Science and Technology / Fakulti Sains dan Teknologi

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