Dewi, Ivonne Adelina (2010) Calcium content and in vitro bioavailability analysis of raw and cooked soybean, mungbean, black bean and pinto bean. Bachelor thesis, Universitas Pelita Harapan.
Full text not available from this repository.| Item Type: | Thesis (Bachelor) |
|---|---|
| Creators: | Creators NIM Email ORCID Dewi, Ivonne Adelina UNSPECIFIED UNSPECIFIED UNSPECIFIED |
| Additional Information: | SK 34-06 DEW c |
| Subjects: | T Technology > TP Chemical technology > TP368-456 Food processing and manufacture |
| Divisions: | University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology |
| Depositing User: | Mrs Veronica Fitri Astuti |
| Date Deposited: | 13 May 2021 07:59 |
| Last Modified: | 13 May 2021 07:59 |
| URI: | http://repository.uph.edu/id/eprint/21351 |
Actions (login required)
- View Item