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• 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

  Roro Nur Fauziyah, Nabilah Besta Salsabil, Agus Sulaeman, Widi Hastuti, Gurid Pramintarto Eko Mulyo

  26-01-2024

  Published: 26 January 2024

  859

  PDF: 324

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