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Organoleptic acceptability and nutritional properties of the sweetpotato-based traditional cakes produced using sweetpotato flour / by Zainun Che Ahamad, Salma Omar and Hamidah Husin

By: Material type: TextTextPublication details: Serdang : Malaysian Agricultural Research and Development Institute (MARDI), 2005Description: 1 pageContent type:
  • text
Media type:
  • computer
Carrier type:
  • online resource
Subject(s): Online resources:
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Item type Current library Call number Status Date due Barcode
Articles Halal Development Corporation Library Open Shelves JART 003147 (Browse shelf(Opens below)) Available

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