The effect of purple sweet potato flour ( Ipomoea batatas L) as substitution on anthocyanins content and antioxidant capacity of snow white's ball cookies
This research investigates the impact of substituting wheat flour againts purple sweet potato flour (Ipomoea batatas L.) on the anthocyanins content and antioxidant capacity of Snow White's Ball Cookies. Anthocyanins are natural vibrant red, purple, and blue pigments contained in many foods; in...
| Published in: | IOP Conference Series: Earth and Environmental Science |
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| Main Author: | |
| Format: | Conference paper |
| Language: | English |
| Published: |
Institute of Physics
2024
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| Online Access: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85187565650&doi=10.1088%2f1755-1315%2f1302%2f1%2f012078&partnerID=40&md5=4f447b2458cb0879dcbec80436f86c2a |