Genetic variation in color of sweetpotato flour related to its use in wheat-based composite flour products

Cereal Chemistry

Volumn 74, Issue 5, 1997, Pages 681-686

  Collado, Lilia S ^a   Mabesa, Linda B ^b   Corke, Harold ^a  

^a UNIVERSITY OF HONG KONG   (Hong Kong)

^b UNIVERSITY OF THE PHILIPPINES LOS BAÑOS   (Philippines)

Author keywords

[No Author keywords available]

Indexed keywords

ALKALINITY; FOOD PRODUCTS; GENES;

'DRY' [; ALKALINES; B VALUE; BIOCHEMICAL PROPERTIES; COMPOSITE FLOUR; GENETIC VARIATION; OXIDASE ACTIVITY; POLYPHENOL OXIDASE; PROXIMATE COMPOSITIONS; SWEET POTATO;

COLOR;

IPOMOEA BATATAS; TRITICUM AESTIVUM;

EID: 0030695056     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1997.74.5.681     Document Type: Article

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