Kesan kaedah memasak haba kering dan haba lembab terhadap ciri-ciri fizikokimia ubi keledek ungu / Seah Kah Wen.

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TextPublisher: Kota Kinabalu, Sabah : Universiti Malaysia Sabah, 2021Description: xv, 80 pages : illustrations ; 30 cmContent type:

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Dissertation note: Academic exercise (BSc.) – Fakulti Sains Makanan Dan Pemakanan, Universiti Malaysia Sabah, 2021.

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Holdings
Item type	Current library	Home library	Call number	Copy number	Status	Date due	Barcode
Academic Exercise	MAIN LIBRARY Main Library Academic Exercise Collection	MAIN LIBRARY Main Library Academic Exercise Collection	FSMP .S43 2021 (Browse shelf(Opens below))	1	Not for loan		1000393609

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Previous	FSMP .S383 2016 Kualiti daging ayam yang dikenakan renjatan dan tanpa renjatan /	FSMP .S385 2016 Evaluation of local mulberry fruits (M. rubra) for the presence of various bioactive compounds /	FSMP .S399 2021 Sifat fizikokimia, sensori dan kandungan proksimat biskut kraker yang ditambah dengan kobis bunga /	FSMP .S43 2021 Kesan kaedah memasak haba kering dan haba lembab terhadap ciri-ciri fizikokimia ubi keledek ungu /	FSMP .S53 2022 Pengetahuan, sikap dan amalan (KAP) mengenai sukan sunnah dalam kalangan orang islam di Kota Kinabalu, Sabah /	FSMP .S534 2021 Penerimaan makanan tradisional etnik yang berbeza dalam kalangan dewasa di daerah Pitas, Sabah /	FSMP .S5472 2022 Pematuhan prosedur operasi standard (SOP) dalam kalangan pelanggan restoran di Kota Kinabalu, Sabah /	Next

Academic exercise (BSc.) – Fakulti Sains Makanan Dan Pemakanan, Universiti Malaysia Sabah, 2021.

Includes bibliographical references.

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