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PENGARUH PENAMBAHAN ASAM ASKORBAT TERHADAP SIFAT FUNGSIONAL PATI UBI JALAR UNGU (Ipomea batatas L.)

Amran Laga, Tuflika Primi Putri, Adiansyah Syarifuddin, Nuril Hidayah, Muhpidah Muhpidah
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Keywords: antioxidant / Purple Sweet Potato / Sweet Potato Starch / Anthocyanin Content

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