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...

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Main Authors: Kurniasari, Fuadiyah Nila (Author), Rahmi, Yosfi (Author), Devina, Cintantya Islami Putri (Author), Aisy, Nabilah Rohadatul (Author), Cempaka, Anggun Rindang (Author)
Formato: EJournal Article
Publicado em: Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro, 2021-12-09.
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info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
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