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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
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dc.contributor.authorISLAM MUSTAFA AHMAD NAJEEB-
dc.date.accessioned2024-01-01T00:41:30Z-
dc.date.available2024-01-01T00:41:30Z-
dc.date.issued2022-12-
dc.identifier.othertesis bsm SF 539 .N3 2022-
dc.identifier.urihttp://umt-ir.umt.edu.my:8080/handle/123456789/19143-
dc.language.isoenen_US
dc.publisherUniversiti Malaysia Terengganuen_US
dc.subjectPHYSICOCHEMICALen_US
dc.subjectANTIOXIDANT PROPERTIESen_US
dc.subjectSENSORY EVALUATIONen_US
dc.subjectGLYCEMIC LOADen_US
dc.subjectSTINGLESS BEE HONEYen_US
dc.subjectHONEYBEE HONEYen_US
dc.subjectFIZIKOKIMIAen_US
dc.subjectANTIOKSIDANen_US
dc.subjectPENILAIAN DERIAen_US
dc.subjectBEBAN GLISEMIKen_US
dc.titleEFFECT OF PROCESSING ON PHYSICOCHEMICAL, ANTIOXIDANT PROPERTIES, SENSORY EVALUATION, AND GLYCEMIC LOAD OF STINGLESS BEE HONEY AND HONEYBEE HONEYen_US
dc.title.alternativeKESAN PEMPROSESAN TERHADAP SIFAT-SIFAT FIZIKOKIMIA, ANTIOKSIDAN, PENILAIAN DERIA, DAN BEBAN GLISEMIK MADU LEBAH TANPA SENGAT DAN MADU LEBAH MADUen_US
dc.typeThesisen_US
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