Some quality properties of yellow-fleshed sweet potato flour as affected by different drying methods
Abstract This study compared some quality properties of yellow-fleshed sweet potato flour samples as affected by pretreatments (0.02% sulfite; blanching 85 °C for 3 min 30 s and steam blanching 100 °C for 2 min) and drying methods (oven, sun, and drum drying). The physicochemical composition, functi...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
BMC
2023-06-01
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| Series: | Food Production, Processing and Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1186/s43014-023-00136-1 |