Non-volatile taste components and amino acid profile of jengkol (Pithecellobium jiringa) seed flour after steam blanching

Yudi Rahmadiana Department of Food Science and Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, IndonesiaView further author information

Supriyadia Department of Food Science and Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, IndonesiaCorrespondence[email protected]
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Umar Santosoa Department of Food Science and Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, IndonesiaView further author information

Nur Aini Mahmudaha Department of Food Science and Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, IndonesiaView further author information

Onne Akbar Nur Ichsanb Department of Estate and Crop Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, IndonesiaView further author information

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