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Azwin, Ahmad (2019) The roles of xanthan gum, potato starch, and sorbitol in the formulation of gluten free bread. Masters thesis, Universiti Malaysia Pahang (Contributors, UNSPECIFIED: UNSPECIFIED).
Azwin, Ahmad and Mimi Sakinah, A. M. and S. Mohd, Ahmadi (2016) Optimization of Gluten Free Bread Formulation by Adding Xanthan Gum, Potato Starch and Sorbitol Using Response Surface Methodology. In: Proceedings of The National Conference for Postgraduate Research (NCON-PGR 2016) , 24-25 September 2016 , Universiti Malaysia Pahang (UMP), Pekan, Pahang. pp. 607-615.. (Published)