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Blending of palm carotino to improve sensory and physicochemical qualities of cake formulations /

Husein, Seiza Ahmed Alyas

Blending of palm carotino to improve sensory and physicochemical qualities of cake formulations / Seiza Ahmed Alyas Husein - Bangi : Fakulti Sains Dan Teknologi, Universiti Kebangsaan Malaysia, 2007 - xvii, 211 p. : charts ; 30 cm.

Thesis (Ph.D) - Universiti Kebangsaan Malaysia, 2007

References : p. [181]-202

Subjects--Corporate Names:
Universiti Kebangsaan Malaysia--Dissertations

Subjects--Topical Terms:
Dissertations, Academic--Malaysia
Palm oil
Oil and fats, Edible
Carotenes

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Blending of palm carotino to improve sensory and physicochemical qualities of cake formulations /

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