Neuroprotection, HMGR inhibition, vitamin E quantification and antimicrobial properties of palm puree / Nordalilah Rosni
Palm Puree (PP) is a value-added product prepared from squeezed fruitlets of oil palm fresh fruit bunches. Fiber was incorporated at different percentages for samples T24 and PT99 at 2% and 5% fiber incorporated for each sample, respectively. The study was carried out to determine the potential nutr...
محفوظ في:
| المؤلف الرئيسي: | |
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| التنسيق: | أطروحة |
| اللغة: | English |
| منشور في: |
2015
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://ir.uitm.edu.my/id/eprint/15907/1/TM_NORDALILAH%20ROSNI%20AS%2015_5.PDF |
| الوسوم: |
إضافة وسم
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