Open AccessEffects of Cooking Methods on the Changes of Total Anthocyanins, Phenolics Content and Physical Characteristics of Purple-Fleshed Sweet Potato (Ipomoea batatas L.) Grown in Vietnam
Author(s) -
Khanh Thi Lan Phan,
Sasivimon Chittrakorn,
Huan Tai Phan,
Khanitta Ruttarattanamongkol
Publication year - 2018
Publication title -
international journal on advanced science engineering and information technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.216
H-Index - 22
eISSN - 2460-6952
pISSN - 2088-5334
DOI - 10.18517/ijaseit.8.1.3384
Subject(s) - steaming , food science , roasting , chemistry , anthocyanin , flesh , ipomoea , cooking methods , water content , horticulture , biology , geotechnical engineering , engineering
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