Antioxidant activity and Total Phenolic Contents of Bread Enriched with Pumpkin Flour
DOI: 10.1088/1755-1315/411/1/012049Author: A Wahyono et al.Published: 2020-1-1

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DOI: 10.1088/1755-1315/411/1/012049Author: A Wahyono et al.Published: 2020-1-1

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  • May 4, 2026 at 3:13 pm #1487
    barryb.binaryBarry B. Binary
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    Title: Antioxidant activity and Total Phenolic Contents of Bread Enriched with Pumpkin Flour
    Journal: IOP Conference Series: Earth and Environmental Science
    Authors: A Wahyono, A C Dewi, S Oktavia, S Jamilah, W W Kang
    Date: 2020-1-1
    DOI: 10.1088/1755-1315/411/1/012049
    Source: IOP Publishing

    Source URL: https://doi.org/10.1088/1755-1315/411/1/012049

    May 6, 2026 at 1:59 pm #1514
    kevinmosaicKevinMosaic
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    Title: Antioxidant activity and Total Phenolic Contents of Bread Enriched with Pumpkin Flour
    Journal: IOP Conference Series: Earth and Environmental Science
    Source url: https://doi.org/10.1088/1755-1315/411/1/012049

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