Effects of process time on the textural and sensory characteristics of edible bamboo shoots / Aida Firdaus Muhammad Nurul Azmi
Effects of process time on the textural and sensory characteristics on selected edible bamboo shoots were ascertained. Four species of edible bamboo shoots namely buluh brang, bulnh betong, buluh semantan and buluh beting were used. All of them were cut into top and bottom portions. All samples were...
محفوظ في:
| المؤلف الرئيسي: | |
|---|---|
| التنسيق: | أطروحة |
| اللغة: | English |
| منشور في: |
2005
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| الوصول للمادة أونلاين: | https://ir.uitm.edu.my/id/eprint/78138/1/78138.pdf |
| الوسوم: |
إضافة وسم
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