Development of palm puree from different Tenera breeds and its effect on the stability, physico-chemical properties and acceptability of biscuit / Haswani Maisarah Mustafa

The health-promoting benefits and natural goodness of new developed food product of Palm Puree (PP) which is associated with antioxidant properties provide new information on its uses in food applications. Two Tenera breeds from Elaeis guineensis Jacq. oil palm fruit species were used in the prepara...

全面介紹

Saved in:
書目詳細資料
主要作者: Mustafa, Haswani Maisarah
格式: Thesis
語言:English
出版: 2014
在線閱讀:https://ir.uitm.edu.my/id/eprint/18312/3/18312.pdf
https://ir.uitm.edu.my/id/eprint/18312/
標簽: 添加標簽
沒有標簽, 成為第一個標記此記錄!
機構: Universiti Teknologi Mara
語言: English

相似書籍