Effect of Soaking and Boiling Time on the Functional Properties of Jack Bean Flour
<span lang="EN-US">Jack bean is a type of legume that is widely cultivated in Indonesia, but its use is still limited. The levels of protein and carbohydrates contained in the bean have the potential to be developed, so it is necessary to know its functional properties. The bean has a hard texture;...
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| 主要な著者: | , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Department of Food Technology
2024-06-01
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| シリーズ: | Food ScienTech Journal |
| 主題: | |
| オンライン･アクセス: | https://jurnal.untirta.ac.id/index.php/fsj/article/view/24259 |
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