Add to ORKGSweet potato has considerable potencies to support food diversification program based on flour and starch product. Various processing methods in the flour processing show great effect on alteration of the physicochemical properties of sweet potato flour. This research investigated the effects of different flour processing methods on the physicochemical properties of sweet potato flour. The results showed that processing method had a significant effect on water content, bulk density, colour (L, a, b), microscopic properties of starch granule, water absorption index, water soluble index and pasting properties of the sweet potato flour
Sweet potato (Ipomea Batatas L) is a non-carbohydrate sources after the fourth highest rice paddy, m...
Physico-chemical properties of flours and starches extracted from the tubers, taro, yam, and sweet p...
Physico-chemical properties of flours and starches extracted from the tubers, taro, yam, and sweet p...
Sweet potato has considerable potencies to support food diversification program based on flour and s...
Research on the improvement of sweet potato flour processing and characterization of the product had...
Research on the improvement of sweet potato flour processing and characterization of the product had...
This research was aimed to characterize sweet potato flour var. shiroyutaka and assessment of its po...
This research was aimed to characterize sweet potato flour var. shiroyutaka and assessment of its po...
Native flour of sweet potato has limited industrial applications. This study investigated effect of ...
Sweet potato is the sixth food crop in the world, containing high amounts of carbohydrates with a lo...
Sweet potato is the sixth food crop in the world, containing high amounts of carbohydrates with a lo...
Sweet potato is the sixth food crop in the world, containing high amounts of carbohydrates with a lo...
Currently, the white-sweet potato (Ipomoea batatas L. Lam) has been developed as raw material of flo...
The major component of sweet potato flour is carbohydrate presented as starch. As other types of nat...
Flour was prepared from Korean sweet potatoes (SPs) with different flesh colours (white, yellow/oran...
Sweet potato (Ipomea Batatas L) is a non-carbohydrate sources after the fourth highest rice paddy, m...
Physico-chemical properties of flours and starches extracted from the tubers, taro, yam, and sweet p...
Physico-chemical properties of flours and starches extracted from the tubers, taro, yam, and sweet p...
Sweet potato has considerable potencies to support food diversification program based on flour and s...
Research on the improvement of sweet potato flour processing and characterization of the product had...
Research on the improvement of sweet potato flour processing and characterization of the product had...
This research was aimed to characterize sweet potato flour var. shiroyutaka and assessment of its po...
This research was aimed to characterize sweet potato flour var. shiroyutaka and assessment of its po...
Native flour of sweet potato has limited industrial applications. This study investigated effect of ...
Sweet potato is the sixth food crop in the world, containing high amounts of carbohydrates with a lo...
Sweet potato is the sixth food crop in the world, containing high amounts of carbohydrates with a lo...
Sweet potato is the sixth food crop in the world, containing high amounts of carbohydrates with a lo...
Currently, the white-sweet potato (Ipomoea batatas L. Lam) has been developed as raw material of flo...
The major component of sweet potato flour is carbohydrate presented as starch. As other types of nat...
Flour was prepared from Korean sweet potatoes (SPs) with different flesh colours (white, yellow/oran...
Sweet potato (Ipomea Batatas L) is a non-carbohydrate sources after the fourth highest rice paddy, m...
Physico-chemical properties of flours and starches extracted from the tubers, taro, yam, and sweet p...
Physico-chemical properties of flours and starches extracted from the tubers, taro, yam, and sweet p...