Development of palm puree from different Tenera breeds and its effect on the stability, physico-chemical properties and acceptability of biscuit / Haswani Maisarah Mustafa

Development of palm puree from different Tenera breeds and its effect on the stability, physico-chemical properties and acceptability of biscuit / Haswani Maisarah Mustafa

The health-promoting benefits and natural goodness of new developed food product of Palm Puree (PP) which is associated with antioxidant properties provide new information on its uses in food applications. Two Tenera breeds from Elaeis guineensis Jacq. oil palm fruit species were used in the prepara...

Full description

Bibliographic Details
Main Author: Mustafa, Haswani Maisarah
Format: Thesis
Language:English
Published: 2014
Online Access:https://ir.uitm.edu.my/id/eprint/18312/

Similar Items

Similar Items