PERBEDAAN KADAR ANTOSIANIN UBI UNGU SEGAR DAN TEPUNG UBI UNGU VARIETAS LOKAL DAN ANTIN 3 PADA BEBERAPA ALAT PENGERINGAN

PERBEDAAN KADAR ANTOSIANIN UBI UNGU SEGAR DAN TEPUNG UBI UNGU VARIETAS LOKAL DAN ANTIN 3 PADA BEBERAPA ALAT PENGERINGAN

Background: Purple sweet potato is one of the local Asian food ingredients known as "people's food". Purple sweet potato is rich in anthocyanins which function as antioxidants and immunonutrients. In addition to being widely used as food or traditional snacks, purple sweet potato can...

תיאור מלא

שמור ב:
מידע ביבליוגרפי
Main Authors: Kurniasari, Fuadiyah Nila (Author), Rahmi, Yosfi (Author), Devina, Cintantya Islami Putri (Author), Aisy, Nabilah Rohadatul (Author), Cempaka, Anggun Rindang (Author)
פורמט: EJournal Article
יצא לאור: Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro, 2021-12-09.
נושאים:
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
גישה מקוונת:Get Fulltext
תגים: הוספת תג
אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!

אינטרנט

Get Fulltext

3rd Floor Main Library

פרטי מלאי ספרים מ 3rd Floor Main Library
סימן המיקום: A1234.567
עותק 1 זמין

פריטים דומים