View of Anthocyanin level and organoleptic preference level of sweet potato (Ipomoea batatas) and red beans (Phaseolus vulgaris) muffin as high anthocyanin snack

Return to Article Details Anthocyanin level and organoleptic preference level of sweet potato (Ipomoea batatas) and red beans (Phaseolus vulgaris) muffin as high anthocyanin snack Download Download PDF