Browsing UT - Food Science and Technology by Subject "hypoxanthine"

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    • Reduksi Senyawa Purin pada Emping Melalui Proses Perendaman 

      Defriana, Annisa | Syah, Dahrul | Lioe, Hanifah N. (2014)
      Emping has high purine content which can be related to the high uric acid level in blood that lead to joint inflamation due to the sendimentation of uric acid. The objective of this research is to prove that soaking process ...