Studi Sifat Kimia, Fungsional,dan Daya Cerna Protein Tepung

Kecambah Kacang Tunggakby Ni Wayan Wisaniyasa

Submission date: 05-Aug-2019 09:43PM (UTC+0700)

Submission ID: 1157831552

File name: h._43_-_53_Nidya_Elvira_JURNAL.pdf (2.92M)

Word count: 5140

Character count: 30708

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Studi Sifat Kimia, Fungsional, dan Daya Cerna Protein TepungKecambah Kacang TunggakORIGINALITY REPORT

PRIMARY SOURCES

Submitted to iGroupStudent Paper

Submitted to Politeknik Negeri JemberStudent Paper

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Anyasi, Tonna A., Afam I.O. Jideani, andGodwin R.A. Mchau. "Effect of organic acidpretreatment on some physical, functional andantioxidant properties of flour obtained fromthree unripe banana cultivars", Food Chemistry,2015.

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M.E. ABD EL-HACK, A.A. SWELUM, M.A.ABDEL-LATIF, D. MÁS TORO, M. ARIF. "Pigeon Pea ( ) as an alternative protein sourcein broiler feed ", World's Poultry ScienceJournal, 2018Publication

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Vanessa Natali Jane Lekahena. "Pengaruhsubtitusi daging ikan madidihang denganrumput laut Kappaphycus alvarezii terhadapkomposisi gizi bakso ikan madidihang", Agrikan:Jurnal Agribisnis Perikanan, 2015Publication

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Cynthia G C Lopulalan, Meitycorfrida Mailoa,Halija Pelu. "ANALISA SIFAT KIMIA DAN FISIKMODIFIED CASSAVA FLOUR (MOCAF)(VARIETAS LOKAL SANGKOLA) ASAL DESAWAAI, MALUKU TENGAH", AGRITEKNO:Jurnal Teknologi Pertanian, 2016Publication

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Nianxue Song, Zhengqian Xuan, Jonathan K.Bartley, Stuart H. Taylor, David Chadwick,Graham J. Hutchings. "Oxidation of Butane toMaleic Anhydride using Vanadium PhosphateCatalysts: Comparison of Operation in Aerobicand Anaerobic Conditions using a Gas-gasPeriodic Flow Reactor", Catalysis Letters, 2006Publication

Lucisano, Mara, Carola Cappa, LorenzoFongaro, and Manuela Mariotti."Characterisation of gluten-free pasta throughconventional and innovative methods:Evaluation of the cooking behaviour", Journal ofCereal Science, 2012.Publication