Jati, I.R.A.P.; Darmoatmodjo, L.M.Y.D.; Suseno, T.I.P.; Ristiarini, S.; Wibowo, C.
Effect of Processing on Bioactive Compounds, Antioxidant Activity, Physicochemical, and Sensory Properties of Orange Sweet Potato, Red Rice, and Their Application for Flake Products. Plants 2022, 11, 440.
https://doi.org/10.3390/plants11030440
AMA Style
Jati IRAP, Darmoatmodjo LMYD, Suseno TIP, Ristiarini S, Wibowo C.
Effect of Processing on Bioactive Compounds, Antioxidant Activity, Physicochemical, and Sensory Properties of Orange Sweet Potato, Red Rice, and Their Application for Flake Products. Plants. 2022; 11(3):440.
https://doi.org/10.3390/plants11030440
Chicago/Turabian Style
Jati, Ignasius Radix A. P., Laurensia M. Y. D. Darmoatmodjo, Thomas I. P. Suseno, Susana Ristiarini, and Condro Wibowo.
2022. "Effect of Processing on Bioactive Compounds, Antioxidant Activity, Physicochemical, and Sensory Properties of Orange Sweet Potato, Red Rice, and Their Application for Flake Products" Plants 11, no. 3: 440.
https://doi.org/10.3390/plants11030440
APA Style
Jati, I. R. A. P., Darmoatmodjo, L. M. Y. D., Suseno, T. I. P., Ristiarini, S., & Wibowo, C.
(2022). Effect of Processing on Bioactive Compounds, Antioxidant Activity, Physicochemical, and Sensory Properties of Orange Sweet Potato, Red Rice, and Their Application for Flake Products. Plants, 11(3), 440.
https://doi.org/10.3390/plants11030440