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...

Full description

Bibliographic Details
Main Author: Rosni, Nordalilah
Format: Thesis
Language:English
Published: 2015
Subjects:
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