Physicochemical properties and bioactive compounds of different varieties of sweetpotato flour treated with high hydrostatic pressure.
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DOI: 10.1016/j.foodchem.2019.125129
Abstract: Three varieties of sweetpotato flour (Orange Sunset (OS), Purple Dawn (PD), and Red) were treated by high hydrostatic pressure (HHP). Thermal analysis showed that complete starch gelatinization occurred in PD and Red subjected to 600 MPa.… read more here.
Keywords: pressure; sweetpotato flour; varieties sweetpotato; hydrostatic pressure ... See more keywords