Effect of black sticky rice tape and purple sweet potato formulation on organoleptic properties and anthocyanin content of sweet purple mochi as a high anthocyanin snack to prevent cancer.
| Autor: | Fauziyah, Roro Nur1 roronur70@yahoo.com, Salsabil, Nabilah Besta1, Sulaeman, Agus1, Hastut, Widi1, Eko Mulyo, Gurid Pramintarto1 |
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| Zdroj: | Healthcare in Low Resource Settings. 2024, Vol. 12 Issue 1, p144-149. 6p. |
| Databáze: | Academic Search Ultimate |
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