Development of low‐fat and anthocyanin‐rich purple sweet potato vacuum fried chips
Author:
Affiliation:
1. Division of Crop Utilization ICAR‐Central Tuber Crops Research Institute Trivandrum Kerala India
2. Food Technology ICAR‐National Research Centre on Pomegranate Solapur Maharashtra India
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16185
Reference39 articles.
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3. AOAC. (2006).Official methods of analysis(18th ed).
4. Improving Phenolic Bioactive-Linked Functional Qualities of Sweet Potatoes Using Beneficial Lactic Acid Bacteria-Based Biotransformation Strategy
5. Effect of glutamine peptide on baking characteristics of bread using experimental design
Cited by 2 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. Radio frequency puffing of purple sweet potato nutritious snacks;Journal of Food Engineering;2024-04
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