Please use this identifier to cite or link to this item: http://dspace.unimap.edu.my:80/xmlui/handle/123456789/21890
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dc.contributor.authorAshriq Fahmy, Ahmad-
dc.date.accessioned2012-11-22T04:28:56Z-
dc.date.available2012-11-22T04:28:56Z-
dc.date.issued2012-05-07-
dc.identifier.citation12 p., 1 col.en_US
dc.identifier.urihttp://dspace.unimap.edu.my/123456789/21890-
dc.language.isootheren_US
dc.publisherUtusan Malaysiaen_US
dc.subjectTeh sawiten_US
dc.subjectDaun kelapa sawiten_US
dc.subjectAntioksidaen_US
dc.subjectUniversiti Putra Malaysia (UPM)en_US
dc.subjectProf. Dr. Suhaila Mohammeden_US
dc.subjectFakulti Sains Teknologi Makananen_US
dc.titleTeh daripada daun sawiten_US
dc.typeArticleen_US
dc.contributor.urlashriq.ahmad@utusan.com.myen_US
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