Effect of pretreatments and drying temperatures on sweet potato flour-Reference-Cited by-同舟云学术

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Effect of pretreatments and drying temperatures on sweet potato flour

Published:2010-03-23 Issue:4 Volume:45 Page:726-732
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Ahmed Maruf,Sorifa Akter Mst.,Eun Jong Bang

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2010.02191.x/fullpdf

Reference36 articles.

1. Effect of salts on the gelatinization and rheological properties of sago starch;Ahmad;Journal of Agriculture and Food Chemistry,1999

2. Effects of dehydration temperatures on colour and polyphenoloxidase activity of amasya and golden delicious apple cultivars;Akyildiz;Journal of the Science of Food and Agriculture,2006

3. Absorption and solubility and amylograph characteristics of roll-cooked small grain products;Anderson;Cereal Chemistry,1982

4. Effect of chemical treatments on the stability of dehydrated carrot;Baloch;Pakistan Journal of Scientific and Industrial Research,1981

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1. Nutritional retention and browning minimisation in dehydrated onion slices through potassium metabisulphite and sodium chloride pre‐treatments;International Journal of Food Science & Technology;2024-07

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3. Effect of microwave-assisted pre-drying and deep-fat-frying conditions on some quality attributes of orange fleshed sweetpotato chips;Food Chemistry Advances;2023-12

4. Amylose, rheological and functional properties of yellow cassava flour as affected by pretreatment and drying methods;Food and Humanity;2023-12

5. Effect of Drying and Freezing on the Phytochemical Properties of Okra during Storage;ACS Omega;2023-09-09

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