IIARD International Institute of Academic Research and Development

INTERNATIONAL JOURNAL OF CHEMISTRY AND CHEMICAL PROCESSES (IJCCP )

E-I SSN 2545-5265
P- ISSN 2695-1916
VOL. 10 NO. 2 2024
DOI: https://doi.org/10.56201/ijccp.v10.no2.2024.pg1.13

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Evaluation of Some Baked Food for the Detection of Presence of Borax Using curcuma longa lin Indicator in Adamawa State

Kidah, I. Maimunah, Titus, T. Hannatu, Madu Ibrahim & Teri Waviche

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Abstract

doi.org/10.56201/ijccp.v10.no2.2024.pg1.13

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References:

Adu, R. E. Y, Roto, R and Kuncaka, A (2021) “Spectrophotometric Determination of Borax in
Food Products by Ester Borate Distillation Into Curcumin,” vol. 15(1): 67–73.

Aseptianova, D. Afriansyah, and M. Astriani (2017) “Penyuluhan Bahan Makanan Yang
Mengandung Boraks Di Kelurahan Kebun Bunga Kota Palembang,” J. Batoboh, vol. 2, no.
1, pp. 5–24, 2017.

Bucci, L. (1995). Nutrition Applied to Injury Rehabilitation and Sport Medicine, Boca Roca Raton:
CRC Press, Page 151, ISBN 0:8493-7913-X

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