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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书目详细资料
主要作者:	Mohamad Razlan Abd Rahman
格式:	Thesis
语言:	English
出版:	Kuantan, Pahang : Kulliyyah of Medicine, International Islamic University Malaysia, 2009
主题:	Sweet potato products Functional foods Theses, IIUM local
在线阅读:	Click here to view 1st 24 pages of the thesis. Members can view fulltext at the specified PCs in the library.
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