Neuroprotection, HMGR inhibition, vitamin E quantification and antimicrobial properties of palm puree / Nordalilah Rosni
Palm Puree (PP) is a value-added product prepared from squeezed fruitlets of oil palm fresh fruit bunches. Fiber was incorporated at different percentages for samples T24 and PT99 at 2% and 5% fiber incorporated for each sample, respectively. The study was carried out to determine the potential nutr...
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| Format: | Thesis |
| Language: | English |
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2015
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| Online Access: | http://ir.uitm.edu.my/id/eprint/15907/ http://ir.uitm.edu.my/id/eprint/15907/1/TM_NORDALILAH%20ROSNI%20AS%2015_5.PDF |