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Original Article
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]
View further author information
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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
Pages 1536-1547
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Received 13 Jun 2019, Accepted 13 Aug 2019, Published online: 29 Aug 2019
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