Optimization of the drying process for production of biofortified sweet potato flour-Reference-Cited by-同舟云学术

Optimization of the drying process for production of biofortified sweet potato flour

Published:2020-11-28 Issue:1 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Souza Diane Maschio¹^ORCID,Coelho Silvia Renata Machado¹,Christ Divair¹,Kottwitz Luciana Bill Mikito¹,Lewandoski Cristiano Fernando¹,Kowaleski Jussara²,Lovato Frederico²,Gurgacz Flávio¹

Affiliation:

1. Universidade Estadual do Oeste do Paraná – Rua Universitária, n° 2069, Bairro: Jardim Universitário Cascavel Brazil

2. Fundação Para o Desenvolvimento Científico e Tecnológico de Cascavel Cascavel Brazil

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15039

Reference35 articles.

1. Effect of pretreatments and drying temperatures on sweet potato flour

2. Estabilidade de farinha de batata-doce biofortificada

3. Características produtivas e qualitativas de ramas e raízes de batata-doce

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