Items where Author is "Xiang, Y.K."
 | Up a level |
Group by: Item Type | No Grouping
Number of items: 1.
Yahya, F. and Xiang, Y.K. and Zainol, M.K. and Hasmadi Mamat (2022) Effect of different ratios of wheat flour to black bean (Phaseolus vulgaris L.) flour on physicochemical properties and sensory acceptability of cooked noodle. Food Research, 6. pp. 457-464. ISSN 2550-2166