Effect of Sieve Particle Size and Blend Proportion on the Quality Properties of Peeled and Unpeeled Orange Fleshed Sweet Potato Composite Flours

Orange fleshed sweet potato (OFSP) has great potentials to improve the nutritional benefits of bakery products when processed into quality flour. This study investigated the effects of sieve particle sizes (250 μm and 500 μm) and flour blend proportions on the physicochemical, nutritional, functiona...

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Detalles Bibliográficos
Autores principales: Chikpah, Solomon Kofi, Korese, Joseph Kudadam, Hensel, Oliver, Sturm, Barbara
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353543/
https://www.ncbi.nlm.nih.gov/pubmed/32512746
http://dx.doi.org/10.3390/foods9060740

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353543/
https://www.ncbi.nlm.nih.gov/pubmed/32512746
http://dx.doi.org/10.3390/foods9060740

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