The effect of purple sweet potato flour ( Ipomoea batatas L) as substitution on anthocyanins content and antioxidant capacity of snow white's ball cookies

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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...

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Bibliographic Details
Published in:	IOP Conference Series: Earth and Environmental Science
Main Author:	Sunaryo N.A.; Ab Rashid P.D.; Nurmalasari R.; Soekopitojo S.
Format:	Conference paper
Language:	English
Published:	Institute of Physics 2024
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

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