Optimization of Anthocyanin Content in Uwi Flour (Dioscorea alata) Using Response Surface Methodology. Indonesian Food Science and Technology Journal, [S. l.], v. 1, n. 2, p. 61-64, 2019. DOI: 10.22437/ifstj.v1i2.6006. Disponível em: https://mail.online-journal.unja.ac.id/ifstj/article/view/6006. Acesso em: 20 nov. 2024.