2
by Ya, Kyaw Zay
Published 1998
... to the effect of water movement during steaming. The water-holding capacity (WHC) of "keropok" dough increased...
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Thesis
3
by Kyaw, Zay Ya
Published 1998
... to the effect of water movement during steaming. The water-holding capacity (WHC) of "keropok" dough increased...
View full text
Thesis