Sweet Potato (Ipomoea batatas L.): a Versatile Raw Material for the Food Industry
Author:
Affiliation:
1. State University of Ponta Grossa, Brazil
Publisher
FapUNIFESP (SciELO)
Subject
Multidisciplinary
Link
http://www.scielo.br/pdf/babt/v64/1516-8913-babt-64-e21200568.pdf
Reference88 articles.
1. Effect of high hydrostatic pressure to sweet potato flour on dough properties and characteristics of sweet potato-wheat bread;Carballo Pérez I;Int. J. Food Sci. Technol,2018
2. Starch granule sizes and degradation in sweet potatoes during storage;Niu S;Postharvest Biol. Technol,2019
3. Effect of pre-treatment on physicochemical and structural properties, and the bioaccessibility of β-carotene in sweet potato flour;Trancoso-Reyes N;Food Chem,2016
4. Potential impacts of bioprocessing of sweet potato: Review;El Sheikha AF;Crit. Rev. Food Sci. Nutr,2017
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2. Comparative elucidation on the phenolic fingerprint, sugars and antioxidant activity of white, orange and purple-fleshed sweet potatoes (Ipomoea batatas L.) as affected by different cooking methods;Heliyon;2023-08
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