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Passion Fruit Infused Gluten Free Noodle: Optimization of Ingredient Levels Using Response Surface Methodology

Lee, Mei Ying (2016) Passion Fruit Infused Gluten Free Noodle: Optimization of Ingredient Levels Using Response Surface Methodology. Final Year Project, UTAR.

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    Item Type: Final Year Project / Dissertation / Thesis (Final Year Project)
    Subjects: Q Science > Q Science (General)
    Divisions: Faculty of Science > Bachelor Of Science (Honours) Food Science
    Depositing User: ML Main Library
    Date Deposited: 30 Mar 2017 18:25
    Last Modified: 30 Mar 2017 18:25
    URI: http://eprints.utar.edu.my/id/eprint/2294

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