The influence of microwave cooking on the nutritional composition and antioxidant activity of the underutilized perah seed

• Autorzy: Li K.S. , Ali A. , Muhammad I.I.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2017
• Tom: 16
• Numer: 3
• Opis fizyczny: p.283-292,fig.,ref.

Twórcy

autor

Li K.S.

• Department of Bioprocess and Polymer Engineering, University of Technology, Malaysia, 81310 Johor Bahru, Johor, Malaysia

autor

Ali A.

• Department of Chemistry, Rajshahi University of Engineering and Technology, Rajshahi 6204, Bangladesh

autor

Muhammad I.I.

• Department of Bioprocess and Polymer Engineering, University of Technology, Malaysia, 81310 Johor Bahru, Johor, Malaysia

Identyfikatory

DOI

10.17306/J.AFS.0497