Physicochemical and functional characteristics of black potato (Coleus tuberosus) flour from some locations in East Java Indonesia | Muchlisyiyah | Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

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Jhauharotul Muchlisyiyah
ORCID iD Universitas Brawijaya
Indonesia

Department of Food Science and Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia

Teti Estiasih
ORCID iD Universitas Brawijaya
Indonesia

Department of Food Science and Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia

Dita Puspa Arinta
Universitas Brawijaya
Indonesia

Department of Food Science and Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia

Hera Sisca Prasmita
Universitas Brawijaya
Indonesia

Department of Food Science and Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia

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Copyright (c) 2022 Jhauharotul Muchlisyiyah, Teti Estiasih, Dita Puspa Arinta, Hera Sisca Prasmita

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Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

E-ISSN 2622-5921

Faculty of Agricultural Technology

Jurnal Universitas Brawijaya - © 2018

Jl. Veteran Malang 65145 Indonesia

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Creative Commons License

This work is licensed under a
Creative Commons Attribution 4.0 International License