Tamaroh, S., ., R., Murdiati, A., & ., A. (2017). The Effect of Purple Yam (Dioscorea Alata, L) Blanching Time on Anthocyanins Content and Antioxidant Activity. The International Journal of Science & Technoledge, 5(8). Retrieved from http://internationaljournalcorner.com/index.php/theijst/article/view/123612