Potential prebiotic properties of flours from different varieties of sweet potato (Ipomoea batatas L.) roots cultivated in Northeastern Brazil

Published 2020 View Full Article

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Title
Potential prebiotic properties of flours from different varieties of sweet potato (Ipomoea batatas L.) roots cultivated in Northeastern Brazil
Authors
Keywords
Sweet potato, Ipomoea batatas, L., Lactobacillus, Bifidobacterium, Fermentation, Prebiotic properties
Journal
Food Bioscience
Volume 36, Issue -, Pages 100614
Publisher
Elsevier BV
Online
2020-04-28
DOI
10.1016/j.fbio.2020.100614

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