Mahmudatussa‘adah, Ai and Patriasih, Rita and Maulani, Rijanti and Karpin, Karpin (2020) The Effect of Steaming on The Color and Amount of Anthocyanin of Purple Sweet Potato Flour. In: Proceedings of the 7th Mathematics, Science, and Computer Science Education International Seminar, MSCEIS 2019, 12 October 2019, Bandung, West Java, Indonesia.
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Abstract
Purple sweet potato is one of the potential sources of antioxidants. Anthocyanin in purple sweet potato is naturally to get enzymatic oxidation after contact with oxygen. The oxidation process causes the brown color to show a decrease in the amount of anthocyanin. The oxidation process was caused du
| Item Type: | Conference or Workshop Item (UNSPECIFIED) |
|---|---|
| Date Deposited: | 04 Mar 2026 13:29 |
| Last Modified: | 17 Apr 2026 10:44 |
| URI: | http://eprints.eai.eu/id/eprint/30029 |
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