Quality attributes of sweet potato flour as influenced by variety, pretreatment and drying method

The effect of pretreatment methods (soaking in water, potassium metabisulphite solution, and blanching) and drying methods (sun and oven) on some quality attributes of flour from ten varieties of sweet potato roots were investigated. The quality attributes determined were chemical composition and fu...

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Detalles Bibliográficos
Autores principales: Olatunde, Ganiyat O., Henshaw, Folake O., Idowu, Michael A., Tomlins, Keith
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2015
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4930505/
https://www.ncbi.nlm.nih.gov/pubmed/27386111
http://dx.doi.org/10.1002/fsn3.325

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4930505/
https://www.ncbi.nlm.nih.gov/pubmed/27386111
http://dx.doi.org/10.1002/fsn3.325

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