Mihály-Langó, Bernadett and Ács, Katalin and Berényi, Attila and Marótiné Tóth, Klára and Táborosiné Ábrahám, Zsuzsanna and Gáll, Tibor and Ács, Péterné Erika (2023) Rheological properties and characterisation of some bioactive components in flours made of different coloured sweet potato (Ipomoea batatas L.) genotypes. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 52 (4). pp. 570-578. ISSN 0139-3006
|
Text
066-article-p570.pdf Download (646kB) | Preview |
Official URL: https://doi.org/10.1556/066.2023.00130
Abstract
The popularity of sweet potatoes in Central Europe has been increasing recently, mainly the high-quality, perfect, fresh tubers are in demand. However, out of class grade tubers could be marketed in dried, grounded form as sweet potato flour.
| Item Type: | Article |
|---|---|
| Subjects: | Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia T Technology / alkalmazott, műszaki tudományok > TX Home economics / háztartástan > TX642-TX840 Food sciences / élelmiszertudomány |
| SWORD Depositor: | MTMT SWORD |
| Depositing User: | MTMT SWORD |
| Date Deposited: | 18 Jan 2024 13:40 |
| Last Modified: | 18 Jan 2024 13:40 |
| URI: | http://real.mtak.hu/id/eprint/185234 |
Actions (login required)
 |
Edit Item |
