Non-volatile taste components and amino acid profile of jengkol ( Pithecellobium jiringa ) seed flour after steam blanching
Rahmadian, Yudi, Supriyadi,, Santoso, Umar, Mahmudah, Nur Aini, Akbar Nur Ichsan, OnneVolume:
22
Langue:
english
Journal:
International Journal of Food Properties
DOI:
10.1080/10942912.2019.1657445
Date:
January, 2019
Fichier:
PDF, 1.28 MB
english, 2019