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
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Terengganu:
Kolej Universiti Sains dan Teknologi Malaysia,
2006.
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| Summary: | 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 |
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| Physical Description: | xiii, 94 p.: ill.; 30 cm.. |