Mohd Shukri, Nor Azwani and Rostam, Muhamad Ashraf and Mohd Shahidi, Azreen Shamira and Md Ali, Mohammad Syafiq, eds. (2022) From garden to kitchen. Department of Nutrition Sciences.
![[img]](http://irep.iium.edu.my/style/images/fileicons/application_pdf.png) |
PDF
- Published Version
Restricted to Registered users only Download (107MB) | Request a copy |
Official URL: https://www.iium.edu.my/kulliyyah/kahs/department-...
Abstract
Ulam is a Malay word referring to parts of plants that can be eaten raw or with minimal processing, like blanching, steaming, or boiling. Deliciously eaten with sambal, these ulam can also be used as ingredients in many delectable dishes. Taking ulam into another level to make it more appetizing and appealing is what the ‘from Garden to Kitchen’ recipe e-book is all about.
| Item Type: | Book |
|---|---|
| Subjects: | S Agriculture > SB Plant culture |
| Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button): | Kulliyyah of Allied Health Sciences > Department of Nutrition Sciences |
| Depositing User: | Dr Muhamad Ashraf Rostam |
| Date Deposited: | 15 Aug 2022 17:37 |
| Last Modified: | 15 Aug 2022 17:37 |
| URI: | http://irep.iium.edu.my/id/eprint/98614 |
Actions (login required)
 |
View Item |
Download Statistics
Download Statistics