Recovery study on b-carotene, ascorbic acid and mineral content of selected vegetables by undergoing different drying process

Goh Yee Mun

dc.contributor.author	Goh Yee Mun
dc.date.accessioned	2018-01-03T02:27:44Z
dc.date.available	2018-01-03T02:27:44Z
dc.date.issued	2006
dc.identifier.uri	http://hdl.handle.net/123456789/8010
dc.description.abstract	In instant food industry, vegetables usually dried prior to its use and this processing factor would influence the content of most of the antioxidant, namely ascorbic acid, carotenoids and phenolic compounds.	en_US
dc.language.iso	en	en_US
dc.publisher	Terengganu: Kolej Universiti Sains dan Teknologi Malaysia	en_US
dc.subject	LP 9 FASM 3 2006	en_US
dc.subject	Goh Yee Mun	en_US
dc.title	Recovery study on b-carotene, ascorbic acid and mineral content of selected vegetables by undergoing different drying process	en_US
dc.type	Working Paper	en_US