1. My Scholar, Digital Library Repository, Universiti Malaysia Kelantan
  2. E- PROCEEDINGS
  3. Faculty of Hospitality, Tourism and Wellness - Proceedings
Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/4037
DC FieldValueLanguage
dc.contributor.authorNor Maizana Mat Nawien_US
dc.contributor.authorMarlisa Abdul Rahimen_US
dc.contributor.authorNurzehan Abu Bakaren_US
dc.contributor.authorSiti Salina Saidinen_US
dc.contributor.authorMohd Nazimi Had Nordinen_US
dc.date.accessioned2023-01-04T09:36:04Z-
dc.date.available2023-01-04T09:36:04Z-
dc.date.issued2022-
dc.identifier.isbn978-967-2301-63-9-
dc.identifier.urihttp://hdl.handle.net/123456789/4037-
dc.descriptionOthersen_US
dc.description.abstractCilantro innovation is elevating the essence as one of the innovation products of food flavours in cuisine. Cilantro is one of the organic plant-based essences included in the market demand. The essence is easy to use in cooking and easy to store due to the small packaging of the product.en_US
dc.language.isoenen_US
dc.publisherUNIT PENGANTARABNAGSAAN POLITEKNIK KOTA KINABALUen_US
dc.subjectCilantroen_US
dc.subjectessenceen_US
dc.titleFresh Culinary Herbs Evoking the Essence of Cilantroen_US
dc.typeNationalen_US
dc.relation.conferenceInternational Borneo Innovation Exhibition and Competitionen_US
dc.description.page523-525en_US
dc.relation.seminarInternational Borneo Innovation Exhibition and Competition 2022 (IBIEC 2022): Transformation Innovation into Opportunities: Embracing IR 4.0en_US
dc.date.seminarstartdate2022-10-19-
dc.date.seminarenddate2022-10-20-
dc.description.placeofseminarKOTA KINABALUen_US
dc.description.typeProceeding Papersen_US
dc.contributor.correspondingauthormaizana.mn@umk.edu.myen_US
item.languageiso639-1en-
item.openairetypeNational-
item.grantfulltextopen-
item.fulltextWith Fulltext-
crisitem.author.deptUNIVERSITI MALAYSIA KELANTAN-
crisitem.author.deptUNIVERSITI MALAYSIA KELANTAN-
crisitem.author.deptUNIVERSITI MALAYSIA KELANTAN-
Appears in Collections:Faculty of Hospitality, Tourism and Wellness - Proceedings
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