Poster(Biological Sciences 1)

[B-P1-14] Effect of Adding Ipomoea batatas L. (Purple Sweet Potato) on Textural Profiles and Sensory Preferences of Fettucine (C000320)

*Nurul Hanisah Juhari¹, Nur Alifah Sa'adon¹ (1. Department of Food Service and Management, Faculty of Food Science and Technology, Universiti Putra Malaysia, Malaysia)

キーワード：Fettucine, Innovative product, Purple sweet potato, Sensory, Texture profile analysis