Peeling, drying temperatures, and sulphite-treatment affect physicochemical properties and nutritional quality of sweet potato flour
- 16 December 2009
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 121 (1), 112-118
- https://doi.org/10.1016/j.foodchem.2009.12.015
Abstract
No abstract availableKeywords
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