Aktivitas Antioksidatif Pasta Kacang Tanah Sangrai
ABSTRACT Antioxidative activity of peanut butter made from peanut roasted at various temperatures and times and at different level of peeling were studied. Dry fresh peanut of different level of peeling, Lei) whole, shelled d hulled samples were roasted at 150 , 160 , 170 , and 180 C for 30, 45, .60...
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| Format: | Article NonPeerReviewed |
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[Yogyakarta] : Universitas Gadjah Mada
1998
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| Online Access: | https://repository.ugm.ac.id/22107/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=4987 |
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| Institution: | Universitas Gadjah Mada |