Open AccessPurple Yam Flour (Dioscorea alataL.) Processing Effect on Anthocyanin and Antioxidant Capacity in Traditional Cake “Bolu Cukke” Making
Author(s) -
R. Larief,
Andi Dirpan,
Theresia
Publication year - 2018
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/207/1/012043
Subject(s) - anthocyanin , food science , antioxidant , chemistry , dpph , dioscorea , antioxidant capacity , biochemistry , medicine , alternative medicine , pathology