Palupi, E.; Delina, N.; Nurdin, N.M.; Navratilova, H.F.; Rimbawan, R.; Sulaeman, A.
Kidney Bean Substitution Ameliorates the Nutritional Quality of Extruded Purple Sweet Potatoes: Evaluation of Chemical Composition, Glycemic Index, and Antioxidant Capacity. Foods 2023, 12, 1525.
https://doi.org/10.3390/foods12071525
AMA Style
Palupi E, Delina N, Nurdin NM, Navratilova HF, Rimbawan R, Sulaeman A.
Kidney Bean Substitution Ameliorates the Nutritional Quality of Extruded Purple Sweet Potatoes: Evaluation of Chemical Composition, Glycemic Index, and Antioxidant Capacity. Foods. 2023; 12(7):1525.
https://doi.org/10.3390/foods12071525
Chicago/Turabian Style
Palupi, Eny, Nira Delina, Naufal M. Nurdin, Hana F. Navratilova, Rimbawan Rimbawan, and Ahmad Sulaeman.
2023. "Kidney Bean Substitution Ameliorates the Nutritional Quality of Extruded Purple Sweet Potatoes: Evaluation of Chemical Composition, Glycemic Index, and Antioxidant Capacity" Foods 12, no. 7: 1525.
https://doi.org/10.3390/foods12071525
APA Style
Palupi, E., Delina, N., Nurdin, N. M., Navratilova, H. F., Rimbawan, R., & Sulaeman, A.
(2023). Kidney Bean Substitution Ameliorates the Nutritional Quality of Extruded Purple Sweet Potatoes: Evaluation of Chemical Composition, Glycemic Index, and Antioxidant Capacity. Foods, 12(7), 1525.
https://doi.org/10.3390/foods12071525
