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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id-itb.:817942024-07-04T08:58:00ZINDUSTRIAL 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 Alifia Devardiani Korda, Amanda Indonesia Final Project INSTITUT TEKNOLOGI BANDUNG https://digilib.itb.ac.id/gdl/view/81794 text |
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Institut Teknologi Bandung |
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Asia |
| country |
Indonesia Indonesia |
| content_provider |
Institut Teknologi Bandung |
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| language |
Indonesia |
| description |
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| format |
Final Project |
| author |
Alifia Devardiani Korda, Amanda |
| spellingShingle |
Alifia Devardiani Korda, Amanda 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 |
| author_facet |
Alifia Devardiani Korda, Amanda |
| author_sort |
Alifia Devardiani Korda, Amanda |
| title |
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 |
| title_short |
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 |
| title_full |
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 |
| title_fullStr |
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 |
| title_full_unstemmed |
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 |
| title_sort |
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 |
| url |
https://digilib.itb.ac.id/gdl/view/81794 |
| _version_ |
1822009585983029248 |