EXTRACTION OF RAW AND COOKED PINTO BEANS USING RESPONSE SURFACE METHODOLOGY TO RECOVER TOTAL FLAVONOIDS AND CONDENSED TANNINS TO INHIBIT ALPHA AMYLASE AND ALPHA GLUCOSIDASE ALONE OR COMBINED WITH ACARBOSE

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dc.contributor.advisorVicki Schlegel
dc.contributor.authorMOHAMMED SAEED MOHAMMED ALDAWSARI
dc.date2018
dc.date.accessioned2022-06-01T01:20:49Z
dc.date.available2022-06-01T01:20:49Z
dc.degree.departmentMEDICAL SERVICES
dc.identifier.other37396
dc.identifier.urihttps://drepo.sdl.edu.sa/handle/20.500.14154/54615
dc.publisherSaudi Digital Library
dc.titleEXTRACTION OF RAW AND COOKED PINTO BEANS USING RESPONSE SURFACE METHODOLOGY TO RECOVER TOTAL FLAVONOIDS AND CONDENSED TANNINS TO INHIBIT ALPHA AMYLASE AND ALPHA GLUCOSIDASE ALONE OR COMBINED WITH ACARBOSE
dc.typeThesis
sdl.thesis.levelDoctoral
sdl.thesis.sourceSACM - United States of America
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