Physicochemical and bread-making properties of flours from sweet potatoes with different flesh colours
Flour was prepared from Korean sweet potatoes (SPs) with different flesh colours (white, yellow/orange, and purple) and evaluated for physicochemical and pasting properties and their partial substitution for bread-making. SP tubers were soaked in sodium metabisulfite solution (anti-browning agent)...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Penerbit Universiti Kebangsaan Malaysia
2020
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| Online Access: | http://journalarticle.ukm.my/15621/1/10.pdf http://journalarticle.ukm.my/15621/ http://www.ukm.my/jsm/malay_journals/jilid49bil7_2020/KandunganJilid49Bil7_2020.html |
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