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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Hindawi
2022
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| 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 |