Vol. 30 (2) June 2018, p. 299-305

INFLUENCE OF PALM-BASED FLUID SHORTENING ON THE PHYSICAL AND TEXTURAL PROPERTIES OF BISCUITS

NUR HAQIM ISMAIL*; MISKANDAR MAT SAHRI* and RAFIDAH ABD HAMID*
DOI: https://doi.org/10.21894/jopr.2018.0025  |   Published Online: 11 June 2018
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