Open AccessComparison of Thiamine Contain in Mung Beans (Vigna radiata L.) and Soybean (Glycine max (L.) Mer.) with Fresh and Boiled Treatment
Author(s) -
Agus Suprijono,
Yuni Sih Utami
Publication year - 2020
Publication title -
ad-dawaa' journal of pharmaceutical sciences
Language(s) - English
Resource type - Journals
eISSN - 2654-6973
pISSN - 2654-7392
DOI - 10.24252/djps.v3i1.13896
Subject(s) - vigna , thiamine , mung bean , radiata , legume , food science , chemistry , horticulture , biology , botany , biochemistry