Pengaruh Variasi Waktu Blanching dan Konsentrasi Asam Sitrat Terhadap Karakteristik dan Aktivitas Ekstrak Pigmen Ubi Jalar Ungu (Ipomoea batatas L.) | Zendy

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Pengaruh Variasi Waktu Blanching dan Konsentrasi Asam Sitrat Terhadap Karakteristik dan Aktivitas Ekstrak Pigmen Ubi Jalar Ungu (Ipomoea batatas L.)

Author(s) -

Bella Cita Maharani,

Triana Lindriati,

Nurud Diniyah

Publication year - 2016

Publication title -

jurnal penelitian pangan (indonesian journal of food research)

Language(s) - Uncategorized

Resource type - Journals

eISSN - 2528-5157

pISSN - 2528-3537

DOI - 10.24198/jp2.2016.vol1.1.10

Subject(s) - physics , food science , chemistry

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