FUNCTIONAL FOOD DEVELOPMENT OF SPROUTS FLOUR … · dimodifikasi), kapasitas penyerapan minyak...
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STUDY OF PROTEIN DIGESTIBILITY, ANTIOXIDANT ACTIVITY AND FUNCTIONAL PROPERTIES OF RED BEAN (Phaseolus vulgaris L.) SPROUTS FLOUR FOR DEVELOPMENT OF FUNCTIONAL FOOD by Ni Wayan Wisaniyasa FILE T IME SUBMIT T ED 30-JAN-2017 05:03PM SUBMISSION ID 764256694 WORD COUNT 2478 CHARACT ER COUNT 14165 ARTIKEL_HUPS_16_17.PDF (183.03K)
Transcript of FUNCTIONAL FOOD DEVELOPMENT OF SPROUTS FLOUR … · dimodifikasi), kapasitas penyerapan minyak...
STUDY OF PROTEINDIGESTIBILITY, ANTIOXIDANTACTIVITY AND FUNCTIONALPROPERTIES OF RED BEAN
(Phaseolus vulgaris L.)SPROUTS FLOUR FOR
DEVELOPMENT OFFUNCTIONAL FOOD
by Ni Wayan Wisaniyasa
FILE
TIME SUBMITTED 30-JAN-2017 05:03PM
SUBMISSION ID 764256694
WORD COUNT 2478
CHARACTER COUNT 14165
ARTIKEL_HUPS_16_17.PDF (183.03K)
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STUDY OF PROTEIN DIGESTIBILITY, ANTIOXIDANTACTIVITY AND FUNCTIONAL PROPERTIES OF RED BEAN(Phaseolus vulgaris L.) SPROUTS FLOUR FORDEVELOPMENT OF FUNCTIONAL FOODORIGINALITY REPORT
PRIMARY SOURCES
Submitted to Udayana UniversityStudent Paper