Le, T. K. P., PGS.TS, P. V. H., Nguyen, L. A. K., & Nguyen, N. T. T. (2019). Chemical compositions, bioactive compounds, and physicochemical properties of different purple sweet potato flours. CTU Journal of Innovation and Sustainable Development , 11(2), 31-37. https://doi.org/10.22144/ctu.jen.2019.021