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1 Ergebnisse
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Non-volatile taste components and amino acid profile of jen..:
Yudi Rahmadian
;
Supriyadi
;
Umar Santoso
..
http://dx.doi.org/10.1080/10942912.2019.1657445. , 2019
Link:
https://doi.org/10.1080/10942912.2019.1657445
RT Journal T1
Non-volatile taste components and amino acid profile of jengkol (Pithecellobium jiringa) seed flour after steam blanching
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:f5b29b50b2f6449c985802d3a09a9962&Exemplar=1&LAN=DE A1 Yudi Rahmadian A1 Supriyadi A1 Umar Santoso A1 Nur Aini Mahmudah A1 Onne Akbar Nur Ichsan PB Taylor & Francis Group YR 2019 K1 jengkol K1 steam blanching K1 non-volatile taste components K1 equivalent umami concentration (euc) K1 hplc K1 lc-ms/ms K1 Nutrition. Foods and food supply K1 TX341-641 K1 Food processing and manufacture K1 TP368-456 JF http://dx.doi.org/10.1080/10942912.2019.1657445 LK http://dx.doi.org/https://doi.org/10.1080/10942912.2019.1657445 DO https://doi.org/10.1080/10942912.2019.1657445 SF ELIB - SuUB Bremen
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