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Autor:
Rizki Dwi Setiawan, Fransiska Rungkat Zakaria, Azis Boing Sitanggang, Endang Prangdimurti, Dede Robiatul Adawiyah, Erniati
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 3, Iss 2, Pp 133-142 (2019)
In Indonesia, the utilization of winged bean seeds as a food source is very limited. Currently there is inadequate information on the characteristics of the seeds, especially the chemical properties associated with its maturity. This research aimed t
Externí odkaz:
https://doaj.org/article/7b2d835b739b47a3b415d4f851fbdb6e