The effect of maltodextrin and additive added towards pitaya juice powder total phenolic content and antioxidant activity

CHIK, CHEMAH BINTI TAMBY (2001) The effect of maltodextrin and additive added towards pitaya juice powder total phenolic content and antioxidant activity. Food Engineering and Biotechnology, 1.

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Item Type:	Article
Journal or Publication Title:	Food Engineering and Biotechnology
PRISMA ID:	4091
URI:	http://oarr.uitm.edu.my/id/eprint/1012

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