Impact of α-amylase and maltodextrin on physicochemical, functional and antioxidant capacity of spray-dried purple sweet potato flour
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.3845/fullpdf
Reference37 articles.
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3. Involvement of anthocyanins and other phenolic compounds in radical-scavenging activity of purple-fleshed sweet potato cultivars;Oki;J Food Sci,2002
4. Physical properties of powdered pineapple (Ananás comosus) juice-effect of malt dextrin concentration and atomization speed;Abadio;J Food Eng,2004
5. Effect of the carriers on the microstructure of mango powder obtained by spray drying and its functional characterization;Cano-Chauca;Inno Food Sci Emer Technol,2005
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