Effects of blanching on total phenolic contents determination in Parkia Speciosa / 'Asif Zainuddin

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Effects of blanching on total phenolic contents determination in Parkia Speciosa / 'Asif Zainuddin

Petai {Parkia speciosa@ petai beans) is a native plant of the Malay Peninsula, growing wild in lowland forests, often cultivated in Malay village. The pods taste like garlic and have a very strong odour. Petai are commonly cooked with "sambal tumis" or eaten raw with "sambal belacan&q...

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Bibliographic Details
Main Author:	Zainuddin, 'Asif
Format:	Student Project
Language:	English
Published:	Faculty of Applied Sciences 2009
Subjects:	Organic chemistry
Online Access:	https://ir.uitm.edu.my/id/eprint/22940/

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