Articles with "orange sweet" as a keyword



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Effect of Processing on Bioactive Compounds, Antioxidant Activity, Physicochemical, and Sensory Properties of Orange Sweet Potato, Red Rice, and Their Application for Flake Products

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Published in 2022 at "Plants"

DOI: 10.3390/plants11030440

Abstract: Orange sweet potato (OSP) and red rice (RR) are rich sources of health benefit-associated substances and can be conventionally cooked or developed into food products. This research approach was to closely monitor the changes of… read more here.

Keywords: flake products; bioactive compounds; flake; antioxidant activity ... See more keywords