Open AccessThe Effect of the Addition of Cassava Leaf Extract in The Manufacturing of Wet Noodle on Antioxidant Activity and Fe Content
Author(s) -
. Novelina
Publication year - 2016
Publication title -
international journal on advanced science, engineering and information technology/international journal of advanced science, engineering and information technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.216
H-Index - 22
eISSN - 2460-6952
pISSN - 2088-5334
DOI - 10.18517/ijaseit.6.5.1026
Subject(s) - antioxidant , vitamin c , food science , chemistry , niacin , ascorbic acid , vitamin , chlorophyll , riboflavin , vitamin e , calcium , botany , biology , biochemistry , organic chemistry