Effect of Soaking Temperature on Water Absorption of Red Beans and Soybeans

Afnita Nur Amalina; Denny Setyawan; Tia Aulia NH; Rina Meilawati; Rini Meilasanti; Sheila Tyastimei

doi:10.32585/jfap.v5i1.6338

Effect of Soaking Temperature on Water Absorption of Red Beans and Soybeans

Authors

Afnita Nur Amalina
Denny Setyawan
Tia Aulia NH
Rina Meilawati
Rini Meilasanti
Sheila Tyastimei

DOI:

https://doi.org/10.32585/jfap.v5i1.6338

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Published

2025-03-21

How to Cite

Amalina, A. N., Setyawan, D., NH, T. A., Meilawati, R., Meilasanti, R., & Tyastimei, S. (2025). Effect of Soaking Temperature on Water Absorption of Red Beans and Soybeans. Journal of Food and Agricultural Product, 12–21. https://doi.org/10.32585/jfap.v5i1.6338