Proximate composition and sensory evaluation of anthocyanin-rich purple sweet potato (Ipomoea batatas L.) wine
Article first published online: 1 DEC 2011
© 2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 47, Issue 3, pages 452–458, March 2012
How to Cite
Ray, R. C., Panda, S. K., Swain, M. R. and Sivakumar, P. S. (2012), Proximate composition and sensory evaluation of anthocyanin-rich purple sweet potato (Ipomoea batatas L.) wine. International Journal of Food Science & Technology, 47: 452–458. doi: 10.1111/j.1365-2621.2011.02861.x
- Issue published online: 15 FEB 2012
- Article first published online: 1 DEC 2011
- (Received 29 July 2011; Accepted in revised form 1 October 2011)
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