PENGARUH PERKECAMBAHAN TERHADAP KOMPOSISI ASAM AMINO BIJI MUNGGUR (Enterolobium saman)
Study on the effects of germination on free amino acids content of mungur beans sprout has been conducted. Dry munggur beans was soaked for 24 hours before germination proceed. Germination process was done for 4 days, and samples for analysis purposes were taken every 24 hours and freeze dried. Eith...
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2013
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