CASHEW APPLE (Anacardium Occidentale L.) COOKIES: ASSESSMENTS ON POLYPHENOLS’ BIOACCESSIBILITY, PHYSICOCHEMICAL PROPERTIES, AND SENSORY ACCEPTABILITY

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dc.contributor.authorAMIRAH BINTI KARI
dc.date.accessioned2025-02-04T12:20:59Z
dc.date.available2025-02-04T12:20:59Z
dc.date.issued2023-09
dc.identifier.othertesis QK 898 .P764 A4 2024
dc.identifier.urihttps://umt-ir.umt.edu.my/handle/123456789/21495
dc.language.isoenen_US
dc.publisherUniversiti Malaysia Terengganuen_US
dc.subjectCASHEW APPLE (Anacardium Occidentale L.) COOKIESen_US
dc.subjectPOLYPHENOLS’ BIOACCESSIBILITY, PHYSICOCHEMICAL PROPERTIES, AND SENSORY ACCEPTABILITYen_US
dc.subjectBISKUT BUAH GAJUS (Anacardium Occidentale L.)en_US
dc.subjectBIO-KEBOLEHCAPAIAN POLIFENOL, SIFAT FIZIKOKIMIA, DAN PENERIMAAN SENSORIen_US
dc.titleCASHEW APPLE (Anacardium Occidentale L.) COOKIES: ASSESSMENTS ON POLYPHENOLS’ BIOACCESSIBILITY, PHYSICOCHEMICAL PROPERTIES, AND SENSORY ACCEPTABILITYen_US
dc.title.alternativeBISKUT BUAH GAJUS (Anacardium Occidentale L.): PENILAIAN TERHADAP BIO-KEBOLEHCAPAIAN POLIFENOL, SIFAT FIZIKOKIMIA, DAN PENERIMAAN SENSORIen_US
dc.typeThesisen_US
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