FAUZIYAH, R. N.; SALSABIL, N. B.; SULAEMAN, A.; HASTUTI, W.; MULYO, G. P. E. Effect of black sticky rice tape and purple sweet potato formulation on organoleptic properties and anthocyanin content of sweet purple mochi as a high anthocyanin snack to prevent cancer. Healthcare in Low-resource Settings, [S. l.], v. 12, n. 1, 2024. DOI: 10.4081/hls.2024.11853. Disponível em: https://www.pagepressjournals.org/hls/article/view/11853. Acesso em: 21 nov. 2024.