Effect of black sticky rice tape and purple sweet potato formulation on organoleptic properties and anthocyanin content of sweet purple mochi as a high anthocyanin snack to prevent cancer

• Main Authors: Roro Nur Fauziyah (Author), Nabilah Besta Salsabil (Author), Agus Sulaeman (Author), Widi Hastuti (Author), Gurid Pramintarto Eko Mulyo (Author)
• Format: Book
• Published: PAGEPress Publications, 2024-01-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

Cancer is one of the second leading causes of death worldwide. It is estimated that by 2030, cancer incidence could reach 26 million people, and 17 million of them will die because of cancer. Free radicals in the body can cause cancer, so it is very important to consume foods rich in antioxidants, s...