The effect of cooking methods on total phenolic and antioxidant activity of selected 'ulam'

This study was conducted to evaluate the total phenolic and antioxidant activity of extracts from four species of 'ulam', namely Psophocarpus tetraganolobus (winged bean/kacang botor);...

Main Author:	Nur 'Aqilah Abdul Ghafar
Published:	Terengganu: Universiti Malaysia Terengganu, 2007.

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