STUDY OF PROTEINDIGESTIBILITY, ANTIOXIDANTACTIVITY AND FUNCTIONALPROPERTIES OF RED BEAN

(Phaseolus vulgaris L.)SPROUTS FLOUR FOR

DEVELOPMENT OFFUNCTIONAL FOOD

by Ni Wayan Wisaniyasa

FILE

TIME SUBMITTED 30-JAN-2017 05:03PM

SUBMISSION ID 764256694

WORD COUNT 2478

CHARACTER COUNT 14165

ARTIKEL_HUPS_16_17.PDF (183.03K)

%17SIMILARITY INDEX

%0INTERNET SOURCES

%0PUBLICATIONS

%17STUDENT PAPERS

1 %17

EXCLUDE QUOTES ON

EXCLUDEBIBLIOGRAPHY

ON

EXCLUDE MATCHES < 10%

STUDY OF PROTEIN DIGESTIBILITY, ANTIOXIDANTACTIVITY AND FUNCTIONAL PROPERTIES OF RED BEAN(Phaseolus vulgaris L.) SPROUTS FLOUR FORDEVELOPMENT OF FUNCTIONAL FOODORIGINALITY REPORT

PRIMARY SOURCES

Submitted to Udayana UniversityStudent Paper