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The effect of maturity and holding time on the concentration of phenolics in sago (Metroxylon sagu) starch slurry during processing


Citation

Saari, Nazamid and Anthonysamy, Shirlene Maria and Abu Bakar, Fatimah and Muhammad, Kharidah and Muse, Radzali (1999) The effect of maturity and holding time on the concentration of phenolics in sago (Metroxylon sagu) starch slurry during processing. 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 Grand 01-02-04-0229
Keywords: Browning; Phenolics; Sago starch; Metroxylon sagu
Depositing User: Azhar Abdul Rahman
Date Deposited: 19 Apr 2016 13:05
Last Modified: 25 Feb 2017 22:43
URI: http://psasir.upm.edu.my/id/eprint/42542
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