Browsing by Subject "Heat treatment methods; Purple sweet potato flour"
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Effects of heat treatment methods on anthocyanin content and starch digestibility of purple sweet potato flour
(International University - HCMC, 2019)Purple sweet potato (Ipomoea batatas L.), which is one of the most primary global food, contains high amount of anthocyanin pigments and starch. This study is designed to evaluate the effect of various heat treatment methods ...