Quality characteristics of sweet potato leaves (Ipomoea batatas L.) as influenced by processing and storage conditions
This study investigated the effects of blanching, drying and storage conditions on the quality characteristics of sweet potato leaves (SWPL). SWPL (unblanched and steamed blanched at 90 C for 1 min) were oven-dried (50 C for 72 hours), packaged in polyethylene bags, stored at ambient temperature (...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
2022-01-01
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| Series: | Croatian Journal of Food Science and Technology |
| Subjects: | |
| Online Access: | https://hrcak.srce.hr/file/417069 |