Development of gluten-free bread using Malaysian brown rice (Oryza sativa L.) flour as main ingredient / Jehan Aboukzail.
Copyright date: ©2018Description: xxviii, 265 pages : illustrations ; 30 cmContent type:- text
- unmediated
- volume
| Item type | Current library | Home library | Collection | Call number | Materials specified | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|---|---|
| TERHAD | PERPUSTAKAAN TUN SERI LANANG | PERPUSTAKAAN TUN SERI LANANG TESIS, KOLEKSI ASIA TENGGARA-P. TUN SERI LANANG (ARAS 5) | - | TP451.D53A236 2018 tesis (Browse shelf(Opens below)) | 1 | Available | 00002218874 |
Thesis (Ph.D.)-Universiti Kebangsaan Malaysia, 2018.
References : page 244-262.
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