Development of gluten-free bread using Malaysian brown rice (Oryza sativa L.) flour as main ingredient /
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| Main Author: | |
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| Format: | Thesis Book |
| Language: | English |
| Published: |
Ã2018.
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| LEADER | 01386nam a2200349 i 4500 | ||
|---|---|---|---|
| 003 | UKM | ||
| 005 | 20180810110600.0 | ||
| 008 | 180727s2018 my a g m 000 0 eng d | ||
| 039 | 9 | |a 201808101106 |b nikzal |y 07-27-2018 |z hamdan | |
| 040 | |a UKM |e rda | ||
| 090 | |a TP451.D53A236 2018 tesis | ||
| 090 | |a TP451.D53 |b A236 2018 | ||
| 100 | 1 | |a Aboukzail, Jehan, |e author. | |
| 245 | 1 | 0 | |a Development of gluten-free bread using Malaysian brown rice (Oryza sativa L.) flour as main ingredient / |c Jehan Aboukzail. |
| 264 | 4 | |c Ã2018. | |
| 300 | |a xxviii, 265 pages : |b illustrations ; |c 30 cm. | ||
| 336 | |a text |2 rdacontent | ||
| 337 | |a unmediated |2 rdamedia | ||
| 338 | |a volume |2 rdacarrier | ||
| 502 | |a Thesis (Ph.D.)-Universiti Kebangsaan Malaysia, 2018. | ||
| 504 | |a References : page 244-262. | ||
| 593 | |a CD yang disertakan adalah duplikasi kepada tesis bercetak dan tidak boleh dirujuk/pinjam. | ||
| 610 | 2 | 0 | |a Universiti Kebangsaan Malaysia |x Dissertations. |
| 650 | 0 | |a Dissertations, Academic |z Malaysia. | |
| 650 | 0 | |a Gluten-free foods |z Malaysia. | |
| 650 | 0 | |a Brown rice |z Malaysia. | |
| 907 | |a .b16605196 |b 28-09-20 |c 12-11-19 | ||
| 998 | |a t |b 07-01-18 |c m |d x |e - |f eng |g my |h 0 | ||
| 914 | |a vtls003635688 | ||
| 990 | |a hak/nz | ||
| 991 | |a Fakulti Sains dan Teknologi | ||
| 945 | |g 1 |i 00002218874 |j 0 |l t0013 |n No. of pieces: 1 |o - |p MYR0.00 |q - |r - |s - |t 3 |u 2 |v 0 |w 2 |x 0 |y .i21139829 |z 12-11-19 | ||