ALIM, EVAN FAJAR EFFECTS OF COOKING PROCESSES ON THE TOTAL PHENOLIC CONTENTS AND RADICAL SCAVENGING ACTIVITIES OF INDONESIA AND TAIWAN MUNG BEAN. Project Report. Unika Soegijapranata Semarang, Semarang. (Unpublished)
|
Text
KP 15.I1.0034 Evan Fajar.pdf Download (1MB) | Preview |
Abstract
tidak ada
Item Type: | Monograph (Project Report) |
---|---|
Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology 600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology > Food Processing |
Divisions: | Faculty of Agricultural Technology > Department of Food Technology - Project Report |
Depositing User: | Mrs Christiana Sundari |
Date Deposited: | 28 Mar 2019 04:40 |
Last Modified: | 28 Mar 2019 04:40 |
URI: | http://repository.unika.ac.id/id/eprint/18424 |
Actions (login required)
View Item |