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dc.contributor.authorGoh Yee Mun-
dc.date.accessioned2018-01-03T02:27:44Z-
dc.date.available2018-01-03T02:27:44Z-
dc.date.issued2006-
dc.identifier.urihttp://hdl.handle.net/123456789/8010-
dc.description.abstractIn instant food industry, vegetables usually dried prior to its use and this processing factor would influence the content of most of the antioxidant, namely ascorbic acid, carotenoids and phenolic compounds.en_US
dc.language.isoenen_US
dc.publisherTerengganu: Kolej Universiti Sains dan Teknologi Malaysiaen_US
dc.subjectLP 9 FASM 3 2006en_US
dc.subjectGoh Yee Munen_US
dc.titleRecovery study on b-carotene, ascorbic acid and mineral content of selected vegetables by undergoing different drying processen_US
dc.typeWorking Paperen_US
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