M.R. Faridatul Ain
Malaysian Institute of Chemical and Bioengineering Technology, Universiti Kuala Lumpur, Section of Food Engineering Technology,
78000 UPM, Alor Gajah, Melaka, Malaysia
Y. A. Yusof
Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia
N. L. Chin
Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia
N.A. Mohd. Amin
Department of Food Science, Faculty of Food Science andhnology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia
H. Mohd. Ghazali
Department of Food Science, Faculty of Food Science andhnology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia
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How to cite this article
M.R. Faridatul Ain, Y. A. Yusof, N. L. Chin, N.A. Mohd. Amin and H. Mohd. Ghazali, 2016. Optimisation of an Effervescent Pineapple Tablet. Journal of Biological Sciences, 16: 247-255.
DOI: 10.3923/jbs.2016.247.255
URL: https://scialert.net/abstract/?doi=jbs.2016.247.255
DOI: 10.3923/jbs.2016.247.255
URL: https://scialert.net/abstract/?doi=jbs.2016.247.255