[1]
“The Use of Principal Component and Cluster Analysis to Differentiate Banana Peel Flours Based on Their Starch and Dietary Fibre Components”, tlsr, vol. 21, no. 1, pp. 91–100, Jul. 2010, Accessed: Dec. 23, 2024. [Online]. Available: https://ejournal.usm.my/tlsr/article/view/tlsr_vol21-no-1-2010_9