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• The Improvement of Nutritional Characteristics and Antioxidant Potential of Cowpea Flour Through Germination, Roasting and ItsCombinations

  Agus Setiyoko ⁽¹⁾, Yuli Perwita Sari ⁽²⁾

  (1) Program Studi Teknologi Hasil Pertanian, Fakultas Agroindustri,Universitas Mercu Buana Yogyakarta, Jl. Wates km 10 Yogyakarta 55753, Indonesia ,

  (2) Program Studi Teknologi Hasil Pertanian, Fakultas Agroindustri,Universitas Mercu Buana Yogyakarta, Jl. Wates km 10 Yogyakarta 55753, Indonesia

  19-37

  2026-07-07

  Abstract View : 173

  PDF downloads: 119