Process optimization of microwave dried purple sweet potato extract and its stability in aqueous system /
Thesis (Sarjana Falsafah)
| Main Authors: | , , |
|---|---|
| Format: | text |
| Language: | eng |
| Published: |
Johor Bahru, Johor : Universiti Teknologi Malaysia,
2019
|
| Subjects: |
| _version_ | 1826469557272838144 |
|---|---|
| author | Alyani Mohd. Padzil, 1988-, author 631532 Ida Idayu Muhamad, supervisor 377057 Fakulti Kejuruteraan. Sekolah Kejuruteraan Kimia dan Kejuruteraan Tenaga 619081 |
| author_facet | Alyani Mohd. Padzil, 1988-, author 631532 Ida Idayu Muhamad, supervisor 377057 Fakulti Kejuruteraan. Sekolah Kejuruteraan Kimia dan Kejuruteraan Tenaga 619081 |
| author_sort | Alyani Mohd. Padzil, 1988-, author 631532 |
| collection | OCEAN |
| description | Thesis (Sarjana Falsafah) |
| first_indexed | 2024-03-05T16:35:05Z |
| format | text |
| id | KOHA-OAI-TEST:561165 |
| institution | Universiti Teknologi Malaysia - OCEAN |
| language | eng |
| last_indexed | 2024-03-05T16:35:05Z |
| publishDate | 2019 |
| publisher | Johor Bahru, Johor : Universiti Teknologi Malaysia, |
| record_format | dspace |
| spelling | KOHA-OAI-TEST:5611652023-10-18T01:11:57ZProcess optimization of microwave dried purple sweet potato extract and its stability in aqueous system / Alyani Mohd. Padzil, 1988-, author 631532 Ida Idayu Muhamad, supervisor 377057 Fakulti Kejuruteraan. Sekolah Kejuruteraan Kimia dan Kejuruteraan Tenaga 619081 textJohor Bahru, Johor : Universiti Teknologi Malaysia,2019engThesis (Sarjana Falsafah)Includes bibliographical referencesPRZSLColoring matter in foodSweet potatoesFulltext is available at http://dms.library.utm.my:8080 |
| spellingShingle | Coloring matter in food Sweet potatoes Alyani Mohd. Padzil, 1988-, author 631532 Ida Idayu Muhamad, supervisor 377057 Fakulti Kejuruteraan. Sekolah Kejuruteraan Kimia dan Kejuruteraan Tenaga 619081 Process optimization of microwave dried purple sweet potato extract and its stability in aqueous system / |
| title | Process optimization of microwave dried purple sweet potato extract and its stability in aqueous system / |
| title_full | Process optimization of microwave dried purple sweet potato extract and its stability in aqueous system / |
| title_fullStr | Process optimization of microwave dried purple sweet potato extract and its stability in aqueous system / |
| title_full_unstemmed | Process optimization of microwave dried purple sweet potato extract and its stability in aqueous system / |
| title_short | Process optimization of microwave dried purple sweet potato extract and its stability in aqueous system / |
| title_sort | process optimization of microwave dried purple sweet potato extract and its stability in aqueous system |
| topic | Coloring matter in food Sweet potatoes |
| work_keys_str_mv | AT alyanimohdpadzil1988author631532 processoptimizationofmicrowavedriedpurplesweetpotatoextractanditsstabilityinaqueoussystem AT idaidayumuhamadsupervisor377057 processoptimizationofmicrowavedriedpurplesweetpotatoextractanditsstabilityinaqueoussystem AT fakultikejuruteraansekolahkejuruteraankimiadankejuruteraantenaga619081 processoptimizationofmicrowavedriedpurplesweetpotatoextractanditsstabilityinaqueoussystem |