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Utilisation of cocoa by-products for foods and food ingredients


Citation

Abdul Hamid, Azizah and Abu Bakar, Fatimah (1999) Utilisation of cocoa by-products for foods and food ingredients. Research Report. The Research Unit, Universiti Putra Malaysia, Serdang, Selangor.

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Additional Metadata

Item Type: Monograph (Research Report)
Divisions: Faculty of Food Science and Biotechnology
Publisher: The Research Unit, Universiti Putra Malaysia
Notes: Supported by IRPA Grant 01-02-04-0117
Keywords: Cocoa by-products; Natural antioxidant; Antimicrobial; Functional ingredient; Cocoa powder
Depositing User: Azhar Abdul Rahman
Date Deposited: 30 Apr 2014 16:17
Last Modified: 27 Feb 2017 11:37
URI: http://psasir.upm.edu.my/id/eprint/14016
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