Physicochemical Characteristics of Bun Made from Orange-Fleshed Sweet Potato Clones

Open Access

Issue		BIO Web Conf. Volume 69, 2023 The 2^nd International Conference on Agriculture, Food, and Environment (2^nd ICAFE 2023)


Article Number		03001
Number of page(s)		10
Section		Food Science and Technology
DOI		https://doi.org/10.1051/bioconf/20236903001
Published online		16 October 2023

V. D. Truong, R. Y. Avula, K. V. Pecota, and G. C. Yencho, “Handbook of vegetables and vegetable processing, volume II,” 2nd ed. John Wiley & Sons Ltd, 2018, pp. 811–838. [CrossRef] [Google Scholar]
R. Mohanraj and S. Sivasankar, “J. Med. Food,” vol. 17, no. 7 2014. doi: 10.1089/jmf.2013.2818. [Google Scholar]
J. M. Capella, M. Buniowska, F. J. Barba, M. J. Esteve, and A. Frigola, “Comprehensive Reviews in Food Science and Food Safety,” vol. 13, pp. 155–171, 2014. [CrossRef] [PubMed] [Google Scholar]
Rosidah, “TEKNUBUGA,” vol. 2, no. 2, April 2010. [In Indonesian]. [Google Scholar]
F. Amagloh, B. Yada, G. Tumuhimbise, F. Amagloh, and A. Kaaya, “Molecules,” vol. 26, 2021,p. 2971. [CrossRef] [PubMed] [Google Scholar]
E. Ginting, “J. Teknol. dan Industri Pangan,” vol. 24, no. 1 2013. [In Indonesian]. [Google Scholar]
J. A. Woolfe, “Sweet Potato: An Untapped Food Source,” New York, Cambridge University, 1992. [Google Scholar]
Bengtsson, A. Namutebi, A.M. Larson, and U. Svanberg, “Journal of Food Compos. Anal.,” vol. 21, pp. 134–143, 2008. [CrossRef] [Google Scholar]
Jaswir, D. Noviendri, R.F. Hasrini, and F. Octaviani, “J. Med. Plants Res.,” vol. 5, pp. 7119–7131, 2011. [Google Scholar]
Ishiguro, M. Yoshinaga, Y. Kai, T. Maoka, and M. Yoshimoto, “Breed Sci.,” vol. 60, pp. 324–329, 2010. [CrossRef] [Google Scholar]
Winarsi and Hery, “Yogyakarta: Kanisius,” 2007. [In Indonesian]. [Google Scholar]
C. Bovell-Benjamin, “Adv. Food Nutr. Res.,” vol. 52, pp. 1–59, 2007. [CrossRef] [Google Scholar]
Das, S.H. Yoon, S.H. Lee, J.Y. Kim, D.K. Oh, and S.W. Kim, “Appl. Microbiol. Biotechnol.,” vol. 77, pp. 505–512, 2007. [CrossRef] [PubMed] [Google Scholar]
BALITKABI, “Deskripsi Varietas Unggul Ubi Jalar Uubbii,” 2016. [Online]. Available: https://fdokumen.com/document/deskripsi-varietas-unggul-ubi-jalar-uubbii-deskripsi-varietas-unggul-ubi-jalaruubbii.html?page=1. [Accessed: 13-Jul-2023]. [In Indonesian]. [Google Scholar]
M. C. Bourne, “Academic Press, An Elsevier Science,” London, 2002. [Google Scholar]
AOAC, “Association of Official Analytical Chemist, Inc.,” Virginia USA, 2005. [Google Scholar]
Apriyantono, D. Fardiaz, N.L. Puspitasari, S. Sedarnawati, and S. Budiyanto, “PAU Pangan dan Gizi, IPB, Bogor,” 1989. [In Indonesian]. [Google Scholar]
G. B. Cagampang and F. M. Rodriques, “Analytical Services Laboratory Institute of PlantBreeding, UPLB,” 1980. [Google Scholar]
E. Fabre, A. L. Santerre, N. O. Loret, R. Baberian, A. Parailleux, G. Goma, and P. J. Blanc, “Intl. J. Food Prop.,” vol. 15, no. 2 pp. 281–291, 1993. [Google Scholar]
Kartika, P. Hastuti, and W. Supartono, “PAU Pangan dan Gizi UGM,” Yogyakarta, 1988. [InIndonesian]. [Google Scholar]
Kitahara, Y. Nakamura, M. Otani, T. Hamada, O. Nakayachi, and Y. Takahata, “Breeding Sci.,” vol. 67, pp. 62–72, 2017. doi: 10.1270/jsbbs.16135. [CrossRef] [PubMed] [Google Scholar]
C. Lee and S. D. Lin, “Cereal Chem.,” vol. 85, pp. 31–38, 2008. [CrossRef] [Google Scholar]
A. Shaliha, B. M. A. Setya, and H. Antonius, “Jurnal Aplikasi Teknologi Pangan,” vol. 6, no. 4 2017. [In Indonesian]. [Google Scholar]
S. M. Razavi and H. Karazhiyan, “Intl. J. Food Prop.,” vol. 15, no. 2 pp. 281–291, 2012. [CrossRef] [Google Scholar]
Zhu and J. Sun, “Food Bioscience,” vol. 30, Article ID 100411, 38 pp., 2019. [CrossRef] [Google Scholar]
C. Y. Trisnawati, A. M. Siti, K. Siti, and S. Johny, “Intl. Food Conference 2016,” 2016. [Google Scholar]
T. Trinth, “Conference paper,” Massey University, Wellington, New Zealand, 2012. [Google Scholar]
A. S. Budoyo, I. P. S. Thomas, and I. W. Anna, “J. Food Tech. and Nut.,” vol. 13, no. 2 pp. 75–80, 2014. [Google Scholar]
J. S. Utomo and E. Ginting, “BuletinPalawija,” vol. 19, no. 2 2021. [Google Scholar]
D. Triasih and F. D. Utami, “Proceeding of E3S Web of Conferences 142,” 2020, doi: 10.1051/e3sconf7202014201007 [Google Scholar]
Patras, N.P. Brunton, C. O’Donnell, and B.K. Tiwari, “Trends in Food Sci. and Tech.,” vol. 21, pp. 3–11, 2010. doi: 10.1016/j.tifs.2009.07.004. [CrossRef] [Google Scholar]
X. Wu, L. C. Sun, G. Yang, Z. Zeng, Z. Liu, and Y. Li, “Innov. Food Sci. Emerg. Technol.,” vol. 9, no. 4 pp. 581–586, 2008. [CrossRef] [Google Scholar]
R. Adelina, M. Noorhamdani, and Annasary, “Jurnal Gizi dan Dietetik Indonesia,” vol. 1, no. 3 pp. 164–168, 2013. [In Indonesian]. [Google Scholar]
Updike and S. Schwartz, “J. Agric. Food Chem.,” vol. 51, no. 21 pp. 6184–6190, 2003. [CrossRef] [PubMed] [Google Scholar]
S. Bonn, D. J. Mcclements, J. Weiss, and E. A. Decker, “Critical Reviews in Food Science and Nutrition,” vol. 50, pp. 515–532, 2010. [CrossRef] [PubMed] [Google Scholar]
D. Carlos, M. Jocelem, O. R. Alessandro, R. S. Pricilia, and J. Andre, “Foods Human Nutr.,” vol. 67, pp. 262–270, 2012. [CrossRef] [PubMed] [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.