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Cited article:

Purple-fleshed sweet potato genotypes as the ingredients for crisps and noodle making

Erliana Ginting, Joko Susilo Utomo, Joko Restuono

E3S Web Conf., 306 (2021) 01048

Published online: 2021-09-24

DOI: https://doi.org/10.1051/e3sconf/202130601048

This article has been cited by the following article(s):

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Food Chemistry 460 140535 (2024)
https://doi.org/10.1016/j.foodchem.2024.140535

Anthocyanin-Rich Vegetables for Human Consumption—Focus on Potato, Sweetpotato and Tomato

Autar K. Mattoo, Sangam L. Dwivedi, Som Dutt, Brajesh Singh, Monika Garg and Rodomiro Ortiz
International Journal of Molecular Sciences 23 (5) 2634 (2022)
https://doi.org/10.3390/ijms23052634