Effect of different drying methods on physicochemical and antioxidant activities of yam flours

Tan, Li Chin

dc.contributor.author	Tan, Li Chin
dc.date.accessioned	2017-12-22T09:42:24Z
dc.date.available	2017-12-22T09:42:24Z
dc.date.issued	2006
dc.identifier.uri	http://hdl.handle.net/123456789/7816
dc.description.abstract	Yams are regarded as health foods and not staple foods in oriental countries. Yam flour is worth developing since flour can be easily stored for long period of time and conveniently used in manufacturing formulated foods or capsules for consumption.	en_US
dc.language.iso	en	en_US
dc.publisher	Terengganu: Kolej Universiti Sains dan Teknologi Malaysia	en_US
dc.subject	LP 40 FASM 3 2006	en_US
dc.subject	Tan, Li Chin	en_US
dc.title	Effect of different drying methods on physicochemical and antioxidant activities of yam flours	en_US
dc.type	Working Paper	en_US