Kesan Merebus Ke Atas Kandungan Zat Sayuran Kekacang (Effect of Boiling on the Nutrient Contents of Vegetable Legumes)

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Kesan Merebus Ke Atas Kandungan Zat Sayuran Kekacang (Effect of Boiling on the Nutrient Contents of Vegetable Legumes)

Kajian telah dibuat ke atas kandungan proksimat, kalsium dan Jerum di dalam empat jenis kekacang iaitu kacang botor (Psophocarpus tetragonolobus), kacang sepat (Dolichos lablab), kacang kelor (Moringa oleifera) dan kacang panjang (Vigna sinensis) sebelum dan selepas dire bus. Kalsium ditentukan d...

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Bibliographic Details
Main Authors:	Hashim, Normah, Mohsan, Latifah
Format:	Article
Language:	English Malay
Published:	1985
Online Access:	http://psasir.upm.edu.my/id/eprint/2429/ http://psasir.upm.edu.my/id/eprint/2429/1/Kesan_Merebus_Ke_Atas_Kandungan_Zat.pdf

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