Open AccessPhytochemical Composition And Antioxidant Activity Of Composite Flour From Banana, Corn And Sago
Author(s) -
Edi Suryanto,
Lidya Irma Momuat,
Frenly Wehantouw
Publication year - 2018
Publication title -
international journal of chemtech research
Language(s) - English
Resource type - Journals
eISSN - 2455-9555
pISSN - 0974-4290
DOI - 10.20902/ijctr.2018.110832
Subject(s) - phytochemical , food science , composition (language) , antioxidant , biology , chemistry , microbiology and biotechnology , botany , biochemistry , linguistics , philosophy
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