Blanching effect on physicochemical and functional properties of flours processed from peeled and unpeeled white‐fleshed sweet potato Algerian cultivar-Reference-Cited by-同舟云学术

Blanching effect on physicochemical and functional properties of flours processed from peeled and unpeeled white‐fleshed sweet potato Algerian cultivar

Published:2022 Issue: Volume:42 Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

BELKACEMI Louiza¹^ORCID

Affiliation:

1. Ecole Supérieure d’Agronomie de Mostaganem, Algeria; Université Abd ELhamid Ibn Badis, Algeria

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v42/0101-2061-cta-fst86821.pdf

Reference72 articles.

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3. Functional properties of wheat and sweet potato flour blends;Adeleke R. O.;Pakistan Journal of Nutrition,2010

4. Variability of sugars in staple-type sweet potato (Ipomoea batatas) cultivars: the effects of harvest time and storage;Adu-Kwarteng E.;International Journal of Food Properties,2014

5. Viscoelastic properties and physico-functional characterization of six high yielding cassava mosaic disease-resistant cassava (Manihot esculenta crantz) genotypes;Afoakwa E. O.;Journal of Nutrition & Food Sciences,2012

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