WASET
    D. Pujimulyani and  S. Raharjo and  Y. Marsono and  U. Santoso ,  The Phenolic Substances and Antioxidant Activity of White Saffron (Curcuma mangga Val.) as Affected by Blanching Methods.   journal   = {International Journal of Nutrition and Food Engineering}, [online]. World Academy of Science, Engineering and Technology.
    September 2013, vol. 82(10). 947 - 950
    [viewed 16 April 2024]. Available from: https://publications.waset.org/pdf/16925.