Quality characteristics of purple sweet potato (Ipomoea batatas) slices dehydrated by the addition of maltodextrin
Author:
Publisher
Springer Science and Business Media LLC
Subject
Horticulture,Plant Science,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s13580-011-0015-x.pdf
Reference33 articles.
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3. Duangmal, K., B. Saicheua, and S. Sueeprasan. 2008. Color evaluation of freeze-dried roselle extract as a natural food colorant in a model system of a drink. LWT — Food Sci. Technol. 41:1437–1445.
4. Denev, P., M. Ciz, G. Ambrozova, A. Lojek, I. Yanakieva, and M. Kratchanova. 2010. Solid-phase extraction of berries’ anthocyanins and evaluation of their antioxidative properties. Food Chem. 123:1055–1061.
5. Fan, G.J., Y.B. Han, Z.X. Gu, and D.M. Chen. 2008a. Optimizing conditions for anthocyanins extraction from purple sweet potato using response surface methodology (RSM). LWT — Food Sci. Technol. 41:155–160.
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