15

Textural and Cooking Qualities of Dry Laksa Noodle Made from Semi-Wet and Wet MR253 Flour

Year:
2018
Language:
english
File:
PDF, 309 KB
english, 2018
20

EFFECTS OF XANTHAN GUM AND HPMC ON THE STRUCTURE OF SPONGE CAKES

Year:
2016
Language:
english
File:
PDF, 491 KB
english, 2016