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Effects Of Basil (Ocimum Gratissimum L.) Seed Gum As Fat Replacer On Physicochemical And Sensory Properties Of Cookies

dc.contributor.advisorLe, Ngoc Lieu
dc.contributor.authorLam, Tuong Vy
dc.date.accessioned2024-03-19T04:05:08Z
dc.date.available2024-03-19T04:05:08Z
dc.date.issued2020-03
dc.identifier.urihttp://keep.hcmiu.edu.vn:8080/handle/123456789/4790
dc.language.isoenen_US
dc.subjectBasil seed gumen_US
dc.subjectChemical compostitionen_US
dc.titleEffects Of Basil (Ocimum Gratissimum L.) Seed Gum As Fat Replacer On Physicochemical And Sensory Properties Of Cookiesen_US
dc.typeThesisen_US


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