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Author

Ade Chandra Iwansyah

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Open access Sep 2026

Physicochemical and sensory properties of purple sweet potato brownies prepared with autoclave–cooling cycle modified flour

This study aimed to determine the effect of the type and concentration of modified flour produced through the autoclave–cooling cycle (ACC) process on the physicochemical and sensory properties of purple sweet potato brownies as an alternative to wheat-based products. The research was conducted in two stages, including...

R. Luthfiyanti, Taufik Rahman, Ade Chandra Iwansyah et al. · 0 citations

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