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

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Bibliographic Details
Main Author: Lee, Mei Ying
Format: Final Year Project / Dissertation / Thesis
Published: 2016
Subjects:
Q Science (General)
Online Access:http://eprints.utar.edu.my/2294/1/FdS%2D2016%2D1405772%2D1.pdf
http://eprints.utar.edu.my/2294/
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id my-utar-eprints.2294
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spelling my-utar-eprints.22942017-03-30T10:25:46Z Passion Fruit Infused Gluten Free Noodle: Optimization of Ingredient Levels Using Response Surface Methodology Lee, Mei Ying Q Science (General) 2016-12-19 Final Year Project / Dissertation / Thesis NonPeerReviewed application/pdf http://eprints.utar.edu.my/2294/1/FdS%2D2016%2D1405772%2D1.pdf Lee, Mei Ying (2016) Passion Fruit Infused Gluten Free Noodle: Optimization of Ingredient Levels Using Response Surface Methodology. Final Year Project, UTAR. http://eprints.utar.edu.my/2294/
institution Universiti Tunku Abdul Rahman
building UTAR Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Tunku Abdul Rahman
content_source UTAR Institutional Repository
url_provider http://eprints.utar.edu.my
topic Q Science (General)
spellingShingle Q Science (General)
Lee, Mei Ying
Passion Fruit Infused Gluten Free Noodle: Optimization of Ingredient Levels Using Response Surface Methodology
format Final Year Project / Dissertation / Thesis
author Lee, Mei Ying
author_facet Lee, Mei Ying
author_sort Lee, Mei Ying
title Passion Fruit Infused Gluten Free Noodle: Optimization of Ingredient Levels Using Response Surface Methodology
title_short Passion Fruit Infused Gluten Free Noodle: Optimization of Ingredient Levels Using Response Surface Methodology
title_full Passion Fruit Infused Gluten Free Noodle: Optimization of Ingredient Levels Using Response Surface Methodology
title_fullStr Passion Fruit Infused Gluten Free Noodle: Optimization of Ingredient Levels Using Response Surface Methodology
title_full_unstemmed Passion Fruit Infused Gluten Free Noodle: Optimization of Ingredient Levels Using Response Surface Methodology
title_sort passion fruit infused gluten free noodle: optimization of ingredient levels using response surface methodology
publishDate 2016
url http://eprints.utar.edu.my/2294/1/FdS%2D2016%2D1405772%2D1.pdf
http://eprints.utar.edu.my/2294/
_version_ 1646030884936089600
score 13.188404

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