Google Documents : Germination improves sensory, phenolic, protein content and anti-inflammatory properties of red kidney bean (Phaseolus vulgaris L.) sprouts milk
| Title | Germination improves sensory, phenolic, protein content and anti-inflammatory properties of red kidney bean (Phaseolus vulgaris L.) sprouts milk |
|---|---|
| Abstract | |
| Authors | H Winarsi, AT Septiana, SP Wulandari |
| Journal Name | Food Research 4 (6), 1921-1928, 2020 |
| Publish Year | 2020 |
| Citation | 12 |
| Url | https://scholar.google.com/scholar?q=+intitle:"Germination improves sensory, phenolic, protein content and anti-inflammatory properties of red kidney bean (Phaseolus vulgaris L.) sprouts milk" |
| Author | Dr Ir HERY WINARSI, M.S |
| File | 3562800.pdf |