The Effect of Steaming on The Color and Amount of Anthocyanin of Purple Sweet Potato Flour
Ai Mahmudatussaadah1*, Rita Patriasih1, Rijanti Rahaju Maulani2, Karpin1
1 Universitas Pendidikan Indonesia, Jl Dr. Setiabudhi 229 Bandung Indonesia;
2 STIH Institut Teknologi Bandung, Jl. Jatinangor Sumedang Indonesia
Abstract
Keywords: Anthocyanin; Flour; Purple sweet potato; Steaming
Topic: Chemistry
Link: https://ifory.id/abstract/m2QkgxHJGVbd
Conference: Mathematics, Science and Computer Science Education International Seminar (MSCEIS 2019)
Featured Events
Embed Logo
If your conference is listed in our system, please put our logo somewhere in your website. Simply copy-paste the HTML code below to your website (ask your web admin):
<a target="_blank" href="https://ifory.id"><img src="https://ifory.id/ifory.png" title="Ifory - Indonesia Conference Directory" width="150" height="" border="0"></a>
Site Stats