Antioxidative values and customer preference of sweetpotato (ipomoea batatas) flour as compared to wheat (triticum aestivuni) flour /

Antioxidative values and customer preference of sweetpotato (ipomoea batatas) flour as compared to wheat (triticum aestivuni) flour /

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書目詳細資料
主要作者:	Mohamad Razlan Abd Rahman
格式:	Thesis
語言:	English
出版:	Kuantan, Pahang : Kulliyyah of Medicine, International Islamic University Malaysia, 2009
主題:	Sweet potato products Functional foods Theses, IIUM local
在線閱讀:	Click here to view 1st 24 pages of the thesis. Members can view fulltext at the specified PCs in the library.
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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