Senevirathna, S.S.J.; Ramli, N.S.; Azman, E.M.; Juhari, N.H.; Karim, R.
Optimization of the Drum Drying Parameters and Citric Acid Level to Produce Purple Sweet Potato (Ipomoea batatas L.) Powder Using Response Surface Methodology. Foods 2021, 10, 1378.
https://doi.org/10.3390/foods10061378
AMA Style
Senevirathna SSJ, Ramli NS, Azman EM, Juhari NH, Karim R.
Optimization of the Drum Drying Parameters and Citric Acid Level to Produce Purple Sweet Potato (Ipomoea batatas L.) Powder Using Response Surface Methodology. Foods. 2021; 10(6):1378.
https://doi.org/10.3390/foods10061378
Chicago/Turabian Style
Senevirathna, Sri Sampath Janaka, Nurul Shazini Ramli, Ezzat Mohamad Azman, Nurul Hanisah Juhari, and Roselina Karim.
2021. "Optimization of the Drum Drying Parameters and Citric Acid Level to Produce Purple Sweet Potato (Ipomoea batatas L.) Powder Using Response Surface Methodology" Foods 10, no. 6: 1378.
https://doi.org/10.3390/foods10061378
APA Style
Senevirathna, S. S. J., Ramli, N. S., Azman, E. M., Juhari, N. H., & Karim, R.
(2021). Optimization of the Drum Drying Parameters and Citric Acid Level to Produce Purple Sweet Potato (Ipomoea batatas L.) Powder Using Response Surface Methodology. Foods, 10(6), 1378.
https://doi.org/10.3390/foods10061378