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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| 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 |