PHYSICO-CHEMICAL PROPERTIES and ACCEPTABILITY of FLOUR PREPARED FROM MICROWAVE BLANCHED SWEET POTATOES-Reference-Cited by-同舟云学术

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PHYSICO-CHEMICAL PROPERTIES and ACCEPTABILITY of FLOUR PREPARED FROM MICROWAVE BLANCHED SWEET POTATOES

Published:1991-06 Issue:2 Volume:15 Page:115-124
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Processing Preservation

Author:

DAWKINS NORMA L.,LU JOHN Y.

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.1991.tb00159.x/fullpdf

Reference18 articles.

1. ASTM., 1968 . Manual of Sensory Testing Methods, STP 434. Am. Soc. Testing Materials , pp.22 -24 .

2. Functional and electrophoretic characteristics of succinylated peanut flour protein

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1. Comparison of microwave and conventional heating on physicochemical properties and phenolic profiles of purple sweetpotato and wheat flours;Food Bioscience;2022-04

2. Post-Harvest Processing and Utilization of Sweet Potato: A Review;Food Reviews International;2019-04-15

3. Effect of pre-treatment on physicochemical and structural properties, and the bioaccessibility of β-carotene in sweet potato flour;Food Chemistry;2016-06

4. Comparison of chemical, physical, micro-structural, and microbial properties of breads supplemented with sweetpotato flour and high-gluten dough enhancers;LWT - Food Science and Technology;2008-06

5. Sweet Potato: A Review of its Past, Present, and Future Role in Human Nutrition;Advances in Food and Nutrition Research;2007

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