SUPRIJONO, Agus; UTAMI, Yuni. Comparison of Thiamine Contain in Mung Beans (Vigna radiata L.) and Soybean (Glycine max (L.) Mer.) with Fresh and Boiled Treatment. Ad-Dawaa’ Journal of Pharmaceutical Sciences, [S. l.], v. 3, n. 1, 2020. DOI: 10.24252/djps.v3i1.13896. Disponível em: https://journal.uin-alauddin.ac.id/index.php/addawaa/article/view/13896. Acesso em: 8 jun. 2025.