C.W. Ho
School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor Darul Ehsan, Malaysia
W.M. Wan Aida
School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor Darul Ehsan, Malaysia
M.Y. Maskat
School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor Darul Ehsan, Malaysia
H. Osman
School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor Darul Ehsan, Malaysia
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How to cite this article
C.W. Ho, W.M. Wan Aida, M.Y. Maskat and H. Osman, 2008. Effect of Thermal Processing of Palm Sap on the Physico-Chemical Composition
of Traditional Palm Sugar. Pakistan Journal of Biological Sciences, 11: 989-995.
DOI: 10.3923/pjbs.2008.989.995
URL: https://scialert.net/abstract/?doi=pjbs.2008.989.995
DOI: 10.3923/pjbs.2008.989.995
URL: https://scialert.net/abstract/?doi=pjbs.2008.989.995