Recovery study on b-carotene, ascorbic acid and mineral content of selected vegetables by undergoing different drying process
In instant food industry, vegetables usually dried prior to its use and processing factor would influence the content of most of the antioxidant, namely ascorbic acid, carotenoids and phenolic compounds
| Main Author: | |
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| Published: |
Terengganu:
Kolej Universiti Sains dan Teknologi Malaysia,
2006.
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BILIK ARKIB
| Call Number: |
LP 9 FASM 3 2006 |
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| Accession | Item Category | Format | Status | Notes |
|---|
| 1100089960 | LAPORAN PROJEK | Book | AVAILABLE |