Please use this identifier to cite or link to this item: https://ptsldigital.ukm.my/jspui/handle/123456789/587028
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dc.contributor.authorAminah Abdullah-
dc.contributor.authorNor Aini Idris-
dc.contributor.authorSeiza Ahmed A.-
dc.date.accessioned2023-11-06T08:49:24Z-
dc.date.available2023-11-06T08:49:24Z-
dc.date.issued2002-
dc.identifier.issn0126-6039-
dc.identifier.otherukmvital:12126-
dc.identifier.urihttps://ptsldigital.ukm.my//jspui/handle/123456789/587028-
dc.language.isoen-
dc.publisherPenerbit UKM-
dc.relation.haspartSains Malaysiana-
dc.relation.urihttp://journalarticle.ukm.my,http://www.ukm.my/jsm/-
dc.subjectCarrot Cake-
dc.subjectPalm oil-
dc.subjectRefined Red Palm Olein-
dc.titlePotential of using refined red palm olein in carrot cake-
dc.typeJournal Article-
dc.identifier.callnoSiri Q1.S23-
Appears in Collections:UKM Journal Article / Artikel Jurnal UKM

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