Sweet potato protein and its hydrolysates
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Publisher
Elsevier
Reference74 articles.
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1. Sweet potato protein hydrolysates solidified calcium-induced alginate gel for enhancing the encapsulation efficiency and long-term stability of purple sweet potato anthocyanins in beads;Food Chemistry: X;2024-10
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4. Blanching effect on physicochemical and functional properties of flours processed from peeled and unpeeled white‐fleshed sweet potato Algerian cultivar;Food Science and Technology;2022
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