Some quality attributes of complementary food produced from flour blends of orange flesh sweetpotato, sorghum, and soybean
The study investigated the chemical, functional, and sensory attributes of orange flesh sweetpotato, sorghum, and soybean during storage. Orange flesh sweetpotato flour, sorghum flour, and soybean flour were blended together at four different ratios of 40:40:20, 30:50:20, 20:60:20, and 10:70:20, res...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
2017-01-01
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| Series: | Croatian Journal of Food Science and Technology |
| Online Access: | http://hrcak.srce.hr/file/281967 |