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Please use this identifier to cite or link to this item: https://ptsldigital.ukm.my/jspui/handle/123456789/635883
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dc.contributor.authorAmirul Akmal Redzwan
dc.contributor.authorFairuz Izyana Ayub
dc.date.accessioned2023-11-21T01:36:58Z-
dc.date.available2023-11-21T01:36:58Z-
dc.date.issued2016-06-06
dc.identifier.otherukmvital:84041
dc.identifier.urihttps://ptsldigital.ukm.my/jspui/handle/123456789/635883-
dc.descriptionArtikel ini mengandungi pendapat Prof. Dr. Aminah Abdullah, Pakar Pemakanan, Universiti Kebangsaan Malaysia.
dc.language.isomay
dc.relation.haspartKosmo
dc.subjectKurma
dc.subjectSerat
dc.subjectProtein
dc.subjectKurma bonzai
dc.subjectPhonex dactylifera
dc.subjectAntioksida
dc.titleKekal cergas dengan kurma
dc.typeNews Article
dc.format.pages22 - 23
Appears in Collections:UKM Newspaper Article / Artikel Surat Khabar UKM

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