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ACIDIC SOAKING AND STEAM BLANCHING RETAIN ANTHOCYANINS AND POLYPHENOLS IN PURPLE Dioscorea alata FLOUR

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Jurnal Teknologi dan Industri Pangan (2013) 24(2) 121-128
DOI: 10.6066/jtip.2013.24.2.121
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Abstract

… To examine the inhibitory effects of acidic soaking and steam blanching on polyphenol … levels of steam blanching time course (5 and 10 minutes). It was found that steam blanching for 5 …

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APA

Imanningsih, N., Muchtadi, D., … -, K. (2013). ACIDIC SOAKING AND STEAM BLANCHING RETAIN ANTHOCYANINS AND POLYPHENOLS IN PURPLE Dioscorea alata FLOUR. Jurnal Teknologi Dan Industri Pangan, 24(2), 121–128. https://doi.org/10.6066/jtip.2013.24.2.121

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