authors
- Mohd Rosli, Nur Nabilah Hanani
- Harun, Noor Hafiza
- Abdul Rahman, Roshanida
- Ngadi, Norzita
- Samsuri, Shafirah binti
- Amran, Nurul Aini binti
- Safiei, Nor Zanariah
- Ab Hamid, Farah Hanim
- Zakaria, Zaki Yamani
- Jusoh, Mazura
Preservation of total phenolic content (TPC) in cucumber juice concentrate using non-thermal Progressive Freeze Concentration: Quantitative design characteristics and process optimization
Academic Article
Identity
Digital Object Identifier (DOI)
Additional Document Info
start page
- 129705
volume
- 330