Peeling, drying temperatures, and sulphite-treatment affect physicochemical properties and nutritional quality of sweet potato flour

Published 2009 View Full Article

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Title
Peeling, drying temperatures, and sulphite-treatment affect physicochemical properties and nutritional quality of sweet potato flour
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 121, Issue 1, Pages 112-118
Publisher
Elsevier BV
Online
2009-12-17
DOI
10.1016/j.foodchem.2009.12.015

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