Reply To: 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
› Reply To: 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

May 6, 2026 at 1:59 pm #1514
kevinmosaicKevinMosaic
Participant

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