Lihat Juga

• Evaluation of nutrition and glycemic index of sweet potatoes and its appropriate processing to hypo
  oleh: ASTAWAN, Made
  Terbitan: (2011)
• Glycemic index claims on food labels: review of Health Canada's evaluation
  oleh: Wolever, T M S
  Terbitan: (2013)
• Poatharvest Food Losses in Developing Countries
  oleh: Board on Science and Technology for International Development Commision on International Relations N
  Terbitan: (1978)
• FORMULATION AND PROCESS OPTIMIZATION OF MUFFIN PRODUCED FROM COMPOSITE FLOUR OF CORN, WHEAT AND SWEET POTATO [Formulasi dan Optimasi Proses Produksi Mufin dari Tepung Komposit Jagung, Gandum dan Ubi Jalar]
  oleh: Purnomo, Eko Hari; Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, Bogor dan South East Asian Food and Agricultural Science and Technology (SEAFAST) Center, Bogor Agricultural University, Bogor., et al.
  Terbitan: (2012)
• STABILITY OF ANTHOCYANIN DURING PROCESSING, STORAGE AND SIMULATED DIGESTION OF PURPLE SWEET POTATO PASTA
  oleh: Mulyawanti, Ira; Indonesian Centre for Agricultural Postharvest Research and Development, Jl Tentara Pelajar No.12, Bogor 16114, Indonesia, et al.
  Terbitan: (2018)