Antioxidative values and customer preference of sweetpotato (ipomoea batatas) flour as compared to wheat (triticum aestivuni) flour /
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| 主要作者: | |
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| 格式: | Thesis |
| 语言: | English |
| 出版: |
Kuantan, Pahang :
Kulliyyah of Medicine, International Islamic University Malaysia,
2009
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| 主题: | |
| 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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