Kacang-kacangan (Indonesian Wikipedia)

Analysis of information sources in references of the Wikipedia article "Kacang-kacangan" in Indonesian language version.

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3web.archive.org

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2mayoclinic.com

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archive.org

Chazan, Michael (2008). World Prehistory and Archaeology: Pathways through Time. Pearson Education, Inc. ISBN 0-205-40621-1.

archive.today

Summary: Fermentation 'improves nutritional value of beans' Diarsipkan 2013-05-22 di Wayback Machine. (Sub Saharan Africa page, Science and Development Network website). Paper: Influence of natural and controlled fermentations on α-galactosides, antinutrients and protein digestibility of beans (Phaseolus vulgaris L.) Diarsipkan 2013-01-05 di Archive.is

doi.org

Gorman, CF (1969). "Hoabinhian: A pebble-tool complex with early plant associations in southeast Asia". Science. 163 (3868): 671–3. doi:10.1126/science.163.3868.671. PMID 17742735.

fao.org

fao.org

"Definition And Classification Of Commodities (See Chapter 4)". FAO, United Nations. 1994. Diarsipkan dari versi asli tanggal 2018-10-12. Diakses tanggal 2013-12-29.

faostat.fao.org

Food And Agricultural Organization of United Nations: Economic And Social Department: The Statistical Division

fda.gov

"Foodborne Pathogenic Microorganisms and Natural Toxins Handbook: Phytohaemagglutinin". Bad Bug Book. United States Food and Drug Administration. Diarsipkan dari versi asli tanggal 2009-07-09. Diakses tanggal 2009-07-11.

mayoclinic.com

Mixed Bean Salad (information and recipe) from The Mayo Clinic Healthy Recipes. Accessed February 2010.
Dietary fiber: Essential for a healthy diet. MayoClinic.com (2012-11-17). Diakses 2012-12-18.

nih.gov

ncbi.nlm.nih.gov

Gorman, CF (1969). "Hoabinhian: A pebble-tool complex with early plant associations in southeast Asia". Science. 163 (3868): 671–3. doi:10.1126/science.163.3868.671. PMID 17742735.

scidev.net

Summary: Fermentation 'improves nutritional value of beans' Diarsipkan 2013-05-22 di Wayback Machine. (Sub Saharan Africa page, Science and Development Network website). Paper: Influence of natural and controlled fermentations on α-galactosides, antinutrients and protein digestibility of beans (Phaseolus vulgaris L.) Diarsipkan 2013-01-05 di Archive.is

web.archive.org

"Definition And Classification Of Commodities (See Chapter 4)". FAO, United Nations. 1994. Diarsipkan dari versi asli tanggal 2018-10-12. Diakses tanggal 2013-12-29.
"Foodborne Pathogenic Microorganisms and Natural Toxins Handbook: Phytohaemagglutinin". Bad Bug Book. United States Food and Drug Administration. Diarsipkan dari versi asli tanggal 2009-07-09. Diakses tanggal 2009-07-11.
Summary: Fermentation 'improves nutritional value of beans' Diarsipkan 2013-05-22 di Wayback Machine. (Sub Saharan Africa page, Science and Development Network website). Paper: Influence of natural and controlled fermentations on α-galactosides, antinutrients and protein digestibility of beans (Phaseolus vulgaris L.) Diarsipkan 2013-01-05 di Archive.is

wiley.com

www3.interscience.wiley.com

Summary: Fermentation 'improves nutritional value of beans' Diarsipkan 2013-05-22 di Wayback Machine. (Sub Saharan Africa page, Science and Development Network website). Paper: Influence of natural and controlled fermentations on α-galactosides, antinutrients and protein digestibility of beans (Phaseolus vulgaris L.) Diarsipkan 2013-01-05 di Archive.is