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Please use this identifier to cite or link to this item: http://umt-ir.umt.edu.my:8080/handle/123456789/19143
Title: EFFECT OF PROCESSING ON PHYSICOCHEMICAL, ANTIOXIDANT PROPERTIES, SENSORY EVALUATION, AND GLYCEMIC LOAD OF STINGLESS BEE HONEY AND HONEYBEE HONEY
Other Titles: KESAN PEMPROSESAN TERHADAP SIFAT-SIFAT FIZIKOKIMIA, ANTIOKSIDAN, PENILAIAN DERIA, DAN BEBAN GLISEMIK MADU LEBAH TANPA SENGAT DAN MADU LEBAH MADU
Authors: ISLAM MUSTAFA AHMAD NAJEEB
Keywords: PHYSICOCHEMICAL
ANTIOXIDANT PROPERTIES
SENSORY EVALUATION
GLYCEMIC LOAD
STINGLESS BEE HONEY
HONEYBEE HONEY
FIZIKOKIMIA
ANTIOKSIDAN
PENILAIAN DERIA
BEBAN GLISEMIK
Issue Date: Dec-2022
Publisher: Universiti Malaysia Terengganu
URI: http://umt-ir.umt.edu.my:8080/handle/123456789/19143
Appears in Collections:Fakulti Agroteknologi dan Sains Makanan..

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