INDUSTRIAL DESIGN OF PREMIUM QUALITY PURPLE SWEET POTATO FLOUR: EFFECT OF VARIATION IN CUTTING THICKNESS AND DRYING METHOD ON CHANGES IN BIOACTIVE COMPOUNDS IN PURPLE SWEET POTATO FLOUR (IPOMOEA BATATAS L. VAR AYAMURASAKI) MANUFACTURING PROCESS

INDUSTRIAL DESIGN OF PREMIUM QUALITY PURPLE SWEET POTATO FLOUR: EFFECT OF VARIATION IN CUTTING THICKNESS AND DRYING METHOD ON CHANGES IN BIOACTIVE COMPOUNDS IN PURPLE SWEET POTATO FLOUR (IPOMOEA BATATAS L. VAR AYAMURASAKI) MANUFACTURING PROCESS

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Bibliographic Details
Main Author: Alifia Devardiani Korda, Amanda
Format: Final Project
Language:Indonesia
Online Access:https://digilib.itb.ac.id/gdl/view/81794
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Institution: Institut Teknologi Bandung
Language: Indonesia

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https://digilib.itb.ac.id/gdl/view/81794

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