The potential of NaCl elicitation on improving antioxidant capacity and functional properties of sprouted pigeon pea (Cajanus cajan) flour

The potential of NaCl elicitation on improving antioxidant capacity and functional properties of sprouted pigeon pea (Cajanus cajan) flour

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Veröffentlicht in:International Conference and Exhibition on Powder Technology (2. : 2019 : Surakarta) 2nd International Conference and Exhibition on Powder Technology (ICePTi) 2019
1. Verfasser: Ariviani, Setyaningrum (VerfasserIn)
Weitere Verfasser: Lainuna, Nadhila (VerfasserIn), Fauza, Gusti (VerfasserIn)
Pages:2
Format: UnknownFormat
Sprache:eng
Veröffentlicht: 2020
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