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Please use this identifier to cite or link to this item: https://ptsldigital.ukm.my/jspui/handle/123456789/463036
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dc.contributor.authorTee Siew Ken
dc.date.accessioned2023-09-25T09:14:33Z-
dc.date.available2023-09-25T09:14:33Z-
dc.date.issued1995
dc.identifier.otherukmvital:2161
dc.identifier.urihttps://ptsldigital.ukm.my/jspui/handle/123456789/463036-
dc.language.isoeng
dc.publisherUKM, Bangi
dc.relationFaculty of Science and Technology / Fakulti Sains dan Teknologi
dc.rightsUKM
dc.subjectAnthocyanins
dc.subjectBuah koko
dc.subjectAntosianin
dc.subjectPengekstrakan
dc.subjectBuah koko
dc.subjectAntosianin
dc.subjectPewarna makanan
dc.subjectCocoa beans
dc.titlePengekstrakan antosianin daripada berbagai bahagian buah koko (Theobroma cacao L.)dan penggunaannya sebagai pewarna makanan
dc.typetheses
dc.identifier.callno4 QK898.A55T43 1995
Appears in Collections:Faculty of Science and Technology / Fakulti Sains dan Teknologi

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