Código QR (código de barras bidimensional)

KARAKTERISASI BIJI DAN PROTEIN KORO KOMAK (Lablab purpureus (L) Sweet) SEBAGAI SUMBER PROTEIN [Characterization of Hyacinth Bean (Lablab purpureus (L.) Sweet) Seed and Its Protein]

This research aimed to characterize the physiochemical properties of hyacinth beans as new protein source. The result of research showed that hyacinth beans are oval shaped and orange and yellow coloured. The edible part of hyacinth beans is 83.2 ± 1.1 % of dry seed; in which the carbohydrate is...

ver descrição completa

Na minha lista:
Principais autores: Andrew S R, Wiwiek S W, Subagio
Formato: Artigo
Idioma:Inglês
Publicado em: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2006-06-01
coleção:Jurnal Teknologi dan Industri Pangan
Assuntos:
hyacinth beans
physiochemical properties
protein fractions
seed protein
Acesso em linha:http://journal.ipb.ac.id/index.php/jtip/article/view/427
Tags: Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!

Registros relacionados