Sweet potato color variety and flour production drying method determine bioactive compound content and functional properties of flour-Reference-Cited by-同舟云学术

Sweet potato color variety and flour production drying method determine bioactive compound content and functional properties of flour

Published:2022-07-06 Issue:10 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Castro‐Mendoza Marisol Patricia¹^ORCID,Navarro‐Cortez Ricardo O.¹^ORCID,Hernández‐Uribe Juan P.¹^ORCID,Bello‐Pérez Luis Arturo²^ORCID,Vargas‐Torres Apolonio¹^ORCID

Affiliation:

1. Instituto de Ciencias Agropecuarias (ICAP) Universidad Autónoma del Estado de Hidalgo Tulancingo de Bravo Mexico

2. CEPROBI Instituto Politécnico Nacional Yautepec Mexico

Funder

Consejo Nacional de Ciencia y Tecnología

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16852

Reference43 articles.

1. Influence of hot-air drying and freeze-drying on functional, rheological, structural and dielectric properties of green banana flour and dispersions

2. Gelatinization of Corn Grits by Roll Cooking, Extrusion Cooking and Steaming

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