Techno‐economic evaluation of a process for the transformation of <scp>VitAto</scp> sweet potato into value‐added products-Reference-Cited by-同舟云学术

Techno‐economic evaluation of a process for the transformation of VitAto sweet potato into value‐added products

Published:2022-03-31 Issue:8 Volume:45 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Engineering

Author:

Mokhtar Mohd Noriznan¹²^ORCID

Affiliation:

1. Department of Process and Food Engineering, Faculty of Engineering Universiti Putra Malaysia Serdang Malaysia

2. Laboratory of Processing and Product Development, Institute of Plantation Studies Universiti Putra Malaysia Serdang Malaysia

Funder

Universiti Putra Malaysia

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.14043

Reference44 articles.

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2. Use of potato peelings in composting techniques: A high‐priority and low‐cost alternative for environmental remediation;Bascones M.;Dynamic Soil, Dynamic Plant,2008

3. Bates R. Morris J. &Crandall P.(2001).Principles and practices of small‐ and medium‐scale fruit juice processing.146. Rome: Food and Agriculture Organization of the United Nation FAO.

4. Comparison of three sweet potato (Ipomoea Batatas [L.] Lam) varieties on nutritional and anti‐nutritional factors;Dako E.;Global Journal of Science Frontier Research,2016

5. Process-induced changes in whey proteins during the manufacture of whey protein concentrates

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