Open AccessAntioxidant activity and proximate composition of stir-fried fermented gude beans (Cajanus cajan)
Author(s) -
Siti Utami Sulasty,
Budiyanti Wiboworini,
Sugiarto Sugiarto
Publication year - 2019
Publication title -
aip conference proceedings
Language(s) - English
Resource type - Conference proceedings
SCImago Journal Rank - 0.177
H-Index - 75
eISSN - 1551-7616
pISSN - 0094-243X
DOI - 10.1063/1.5125563
Subject(s) - food science , antioxidant , cajanus , chemistry , fermentation , proximate , nutrient , starch , resistant starch , carbohydrate , biology , biochemistry , agronomy , organic chemistry
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