Kesan penggunaan jenis tepung terhadap kelikatan dan parameter pemprosesan produk goreng bersalut : effect of flour type on the viscosity and processing parameter of a fried coated product

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dc.creatorMeutia Sandra
dc.creatorMohamad Yusof Maskat
dc.creatorWan Aida Wan Mustapha
dc.date2023-11-06T08:48:01Z
dc.date2023-11-06T08:48:01Z
dc.date2005
dc.date.accessioned2024-10-21T02:33:27Z
dc.date.available2024-10-21T02:33:27Z
dc.identifier0126-6039
dc.identifierukmvital:12074
dc.identifierhttps://ptsldigital.ukm.my//jspui/handle/123456789/586961
dc.identifierSiri Q1.S23
dc.identifier.urihttps://repoemc.ukm.my/handle/123456789/16390
dc.languagemay
dc.publisherPenerbit UKM
dc.relationSains Malaysiana
dc.relationhttp://journalarticle.ukm.my,http://www.ukm.my/jsm/
dc.subjectFlour
dc.subjectPemprosesan produk goreng bersalut
dc.subjectTepung
dc.titleKesan penggunaan jenis tepung terhadap kelikatan dan parameter pemprosesan produk goreng bersalut : effect of flour type on the viscosity and processing parameter of a fried coated product
dc.typeJournal Article

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