Development of Butterfly Pea Flower as Condiment for Snack Product
The purposes of this thesis were to develop a condiment using the butterfly pea flower and check its stability in 1 month shelf-life storage. the study searched for an appropriate drying method, co…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- -
- Series Title
- -
- Call Number
- 1772
Search Result
Found 1 from your keywords: Author : Mareta, Patricia
Query took 0.00052 second(s) to complete
Computer Science, Information & General Works 
Philosophy & Psychology 
Religion 
Social Sciences 
Language 
Pure Science 
Applied Sciences 
Art & Recreation 
Literature 
History & Geography