EFFECT OF BLANCHING PRETREATMENT ON COLOUR AND ANTHOCYANIN OF DRIED SLICE PURPLE SWEET POTATO (Ipomoea batatas L)
Ai Mahmudatussa-adah*1, Rita Patriasih1, Rijanti Rahaju Maulani2, Atat Siti Nurani1
1Universitas Pendidikan Indonesia, Bandung Indonesia
2Institut Teknologi Bandung, Bandung Indonesia
Corresponding autor : aims[at]upi.edu
Abstract
Keywords: Anthocyanin; blanching; Ipomoea batatas; purple sweet potato
Topic: Chemistry
Link: https://ifory.id/abstract/ugCcWeaQTA4t
Conference: The 4th Annual Applied Science and Engineering Conference (AASEC 2019)
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