Effects of sweet potato leaf powder on sensory, texture, nutrition, and digestive characteristics of steamed bread
Author:
Affiliation:
1. Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology Chinese Academy of Agricultural Sciences, Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing China
Funder
Chinese Academy of Agricultural Sciences
Publisher
Hindawi Limited
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16697
Reference33 articles.
1. Physicochemical and nutritional properties of reduced-caloric density high-fibre breads
2. A review of therapeutic potentials of sweet potato: Pharmacological activities and influence of the cultivar
3. Starch digestibility: past, present, and future
4. Effect of wheat flour substitution with potato pulp on dough rheology, the quality of steamed bread and in vitro starch digestibility
5. Changes in structure and phenolic profiles during processing of steamed bread enriched with purple sweetpotato flour
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