The effect of fermentation time and consortium starter bacteria on properties of modified purple sweet potato flour-Reference-Cited by-同舟云学术

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The effect of fermentation time and consortium starter bacteria on properties of modified purple sweet potato flour

Published:2022-03-24 Issue:5 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Velly Hervelly¹^ORCID,Djali Mochamad²,Sukarminah Een³,Rialita Tita³

Affiliation:

1. Department of Food Technology, Faculty of Agriculture Universitas Padjadjaran Bandung Indonesia

2. Laboratory of Food Processing Technology, Department of Food Technology Universitas Padjadjaran Bandung Indonesia

3. Department of Food Technology Universitas Padjadjaran Bandung Indonesia

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16522

Reference45 articles.

1. Functional Properties of Raw and Heat Processed Cowpea (Vigna unguiculata, Walp) Flour

2. SIFAT FISIK, KIMIA, DAN FUNGSIONAL TEPUNG JAGUNG YANG DIPROSES MELALUI FERMENTASI (Physical, Chemical, and Functional Properties of Corn Flour Processed by Fermentation)

3. Molecular characterisation and antimicrobial activity of bacteria associated with submerged lactic acid cassava fermentation

4. Comparison of physical and chemical properties of wheat flour, fermented yam flour, and unfermented yam flour

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Formulation of Zingiber cassumunar Roxb.-purple sweet potato-based biscuit as antioxidant by decreasing malondialdehyde (MDA) level, and increasing superoxide dismutase (SOD) activity in high-fat-diet-fed rats;International Food Research Journal;2024-03-01

2. Radio frequency drying and puffing of composite purple sweet potato chips;Journal of Food Composition and Analysis;2024-01

3. The botanical profile, phytochemistry, biological activities and protected-delivery systems for purple sweet potato (Ipomoea batatas (L.) Lam.): An up-to-date review;Food Research International;2022-11

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