[1]
“EFFECT OF COOKING METHODS ON β CAROTENE, ANTHOCYANIN, VITAMIN C AND ANTIOXIDANT CONTENT OF SWEET POTATO”, IJFANS, vol. 4, no. 1, pp. 114–119, Jan. 2015, Accessed: Aug. 08, 2026. [Online]. Available: https://www.ijfans.org/index.php/Journal/article/view/293