Evaluation of Some Baked Food for the Detection of Presence of Borax Using curcuma longa lin Indicator in Adamawa State
Abstract
doi.org/10.56201/ijccp.v10.no2.2024.pg1.13
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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