Items where Author is "Cheong, J.J."

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Cheong, J.J. and Ahmad F., . and Tengku Rozaina T.M., . (2022) Effects of cooking methods on physicochemical properties, antioxidant properties and sensory acceptability of purple sweet potato (Ipomoea batatas). Food Research (Malaysia), 6. pp. 257-266. ISSN 2550-2166

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