Peeling, drying temperatures, and sulphite-treatment affect physicochemical properties and nutritional quality of sweet potato flour

Food Chemistry

Volumn 121, Issue 1, 2010, Pages 112-118

  Ahmed, Maruf ^a   Akter, Mst Sorifa ^a   Eun, Jong Bang ^a  

^a Chonnam National University   (South Korea)

Author keywords

Drying; Peeled; Pretreatment; Sweet potato; Unpeeled

Indexed keywords

ASCORBIC ACID; BETA CAROTENE; PHENOL DERIVATIVE; SULFITE;

ARTICLE; CONTROLLED STUDY; DESICCATION; FLOUR; FOOD ANALYSIS; FOOD COMPOSITION; FOOD PROCESSING; NUTRITIONAL VALUE; PEELING; PHYSICAL CHEMISTRY; SWEET POTATO; SWEET POTATO FLOUR; TEMPERATURE;

IPOMOEA BATATAS;

EID: 75749103650     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.12.015     Document Type: Article

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