Starch digestibility and β‐carotene bioaccessibility in the orange‐ fleshed sweet potato puree‐wheat bread-Reference-Cited by-同舟云学术

Starch digestibility and β‐carotene bioaccessibility in the orange‐ fleshed sweet potato puree‐wheat bread

Published:2021-02-10 Issue:3 Volume:86 Page:901-906
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Mbogo Daniel¹²,Muzhingi Tawanda¹³,Janaswamy Srinivas²^ORCID

Affiliation:

1. Food and Nutritional Evaluation Laboratory, Biosciences for East and Central Africa at International Livestock Research Institute (ILRI) International Potato Center (CIP) Sub‐Saharan Africa Regional Office P. O. Box 25171 Nairobi Kenya

2. Department of Dairy and Food Science South Dakota State University Brookings SD 57007

3. Department of Food, Nutrition and Bioprocessing, Schaub Hall North Carolina State University Raleigh NC 27607

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15620

Reference36 articles.

1. AACC Approved Methods of Analysis Method 76‐13.01. (2009).Total starch assay procedure‐megazyme amyloglucosidase/alpha‐amylase method Megazyme Bray.

2. Physicochemical properties of twenty-one Caribbean sweet potato cultivars

3. Glycemic Index of Sweet Potato as Affected by Cooking Methods

4. Retention and Bioaccessibility of β-Carotene in Blended Foods Containing Orange-Fleshed Sweet Potato Flour

5. In Vitro Bioaccessibility of β-Carotene from Heat-Processed Orange-Fleshed Sweet Potato

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