Effects of incorporating nonmodified sweet potato (Ipomoea batatas) flour on wheat pasta functional characteristics.
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DOI: 10.1111/jtxs.12319
Abstract: The effects of substituting wheat flour using fractions of blanched or nonblanched sweet potato flour on produced pasta functional characteristics were investigated. The use of sweet potato flour to replace fractions of wheat flour, regardless… read more here.
Keywords: potato; potato flour; sweet potato; pasta functional ... See more keywords