Chemical Components, Antioxidant Activity, and Glycemic Response Values of Purple Sweet Potato Products

Purple sweet potato is a source of starch with high potential to be developed as a functional food. It can be boiled and consumed as a snack or processed into intermediate goods such as flour. The flour can then be modified through partial gelatinization and followed by a retrogradation process to p...

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Detalles Bibliográficos
Autores principales: Nurdjanah, Siti, Nurdin, Samsu Udayana, Astuti, Sussi, Manik, Venni Elsa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9033360/
https://www.ncbi.nlm.nih.gov/pubmed/35465219
http://dx.doi.org/10.1155/2022/7708172

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9033360/
https://www.ncbi.nlm.nih.gov/pubmed/35465219
http://dx.doi.org/10.1155/2022/7708172

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