Estimation of Starch Hydrolysis in Sweet Potato (Beni Haruka) Based on Storage Period Using Nondestructive Near-Infrared Spectrometry
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DOI: 10.3390/agriculture11020135
Abstract: Sweet potatoes are a substantial source of nutrition and can be added to processed foods in the form of paste. The moisture and starch contents of these potatoes affect the physicochemical properties of sweet potato… read more here.
Keywords: near infrared; sweet; using nondestructive; moisture starch ... See more keywords