Effect of different drying methods on physicochemical and antioxidant activities of yam flours

Please use this identifier to cite or link to this item: http://umt-ir.umt.edu.my:8080/handle/123456789/7816

Full metadata record

DC Field	Value	Language
dc.contributor.author	Tan, Li Chin	-
dc.date.accessioned	2017-12-22T09:42:24Z	-
dc.date.available	2017-12-22T09:42:24Z	-
dc.date.issued	2006	-
dc.identifier.uri	http://hdl.handle.net/123456789/7816	-
dc.description.abstract	Yams are regarded as health foods and not staple foods in oriental countries. Yam flour is worth developing since flour can be easily stored for long period of time and conveniently used in manufacturing formulated foods or capsules for consumption.	en_US
dc.language.iso	en	en_US
dc.publisher	Terengganu: Kolej Universiti Sains dan Teknologi Malaysia	en_US
dc.subject	LP 40 FASM 3 2006	en_US
dc.subject	Tan, Li Chin	en_US
dc.title	Effect of different drying methods on physicochemical and antioxidant activities of yam flours	en_US
dc.type	Working Paper	en_US
Appears in Collections:	Fakulti Agroteknologi dan Sains Makanan

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