[1]
Suprijono, A. dan Utami, Y. 2020. Comparison of Thiamine Contain in Mung Beans (Vigna radiata L.) and Soybean (Glycine max (L.) Mer.) with Fresh and Boiled Treatment. Ad-Dawaa: Journal of Pharmaceutical Sciences. 3, 1 (Jun 2020). DOI:https://doi.org/10.24252/djps.v3i1.13896.