Open AccessProximate and Sensory Properties of Red Sweet Potatoes (Ipomea batatas (L.) Lam.) on Various Cooking Process
Author(s) -
Dwi Febriantini,
Ade Heri Mulyati,
Diana Widiastuti
Publication year - 2016
Publication title -
jurnal ilmu pertanian indonesia
Language(s) - English
Resource type - Journals
eISSN - 2443-3462
pISSN - 0853-4217
DOI - 10.18343/jipi.21.1.1
Subject(s) - steaming , food science , proximate , sugar , ipomoea , cooking methods , chemistry , horticulture , biology