EFFECTS OF COOKING PROCESSES ON THE TOTAL PHENOLIC CONTENTS AND RADICAL SCAVENGING ACTIVITIES OF INDONESIA AND TAIWAN MUNG BEAN

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 (Unpublished)

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Abstract

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Item Type: Monograph (Project Report)
Subjects: > 660 Chemical engineering > Food Technology
> 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

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