Optimization of the formula and processing of a sweet potato leaf powder‐based beverage

For the development of a sweet potato leaf powder (SPLP)‐based beverage, we investigated the effects of blanching methods on SPLP quality (including color, nutritional and functional compositions and antioxidant activity), and the effects of particle size and stabilizers on suspension stability of f...

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Detalles Bibliográficos
Autores principales: Luo, Dan, Mu, Tai‐Hua, Sun, Hongnan, Chen, Jingwang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7300073/
https://www.ncbi.nlm.nih.gov/pubmed/32566185
http://dx.doi.org/10.1002/fsn3.1555

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7300073/
https://www.ncbi.nlm.nih.gov/pubmed/32566185
http://dx.doi.org/10.1002/fsn3.1555

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