Please use this identifier to cite or link to this item: https://ptsldigital.ukm.my/jspui/handle/123456789/587601
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dc.contributor.authorMohamad Yusof Maskat-
dc.contributor.authorSalma Mohamad Yusop-
dc.contributor.authorWan Aida Wan Mustapha-
dc.date.accessioned2023-11-06T09:02:28Z-
dc.date.available2023-11-06T09:02:28Z-
dc.date.issued2008-
dc.identifier.issn0126-6039-
dc.identifier.otherukmvital:12567-
dc.identifier.urihttps://ptsldigital.ukm.my//jspui/handle/123456789/587601-
dc.language.isoen-
dc.publisherPenerbit UKM-
dc.relation.haspartSains Malaysiana-
dc.relation.urihttp://journalarticle.ukm.my,http://www.ukm.my/jsm/-
dc.subjectCoating-
dc.subjectFrying-
dc.subjectGelatinization-
dc.subjectTepung Gandum-
dc.subjectWheat Flour-
dc.titleCoating Gelatinization During Initial Frying Period as Affected by Temperature = Pengelatinan Salutan Semasa Tahap Awal Penggorengan oleh Pengaruh Suhu-
dc.typeJournal Article-
dc.identifier.callnoSiri Q1.S23-
Appears in Collections:UKM Journal Article / Artikel Jurnal UKM

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