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Baked crisps from Indian biofortified lentils: Effect of seed coat on rheology, texture and composition
Applied Food Research,
2024
DOI:10.1016/j.afres.2023.100380
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Review of knowledge to guide product development and breeding for sweetpotato frying quality in West Africa
International Journal of Food Science & Technology,
2021
DOI:10.1111/ijfs.14934
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Review of knowledge to guide product development and breeding for sweetpotato frying quality in West Africa
International Journal of Food Science & Technology,
2020
DOI:10.1111/ijfs.14934
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Yellow sweet potato flour: use in sweet bread processing to increase β-carotene content and improve quality
Anais da Academia Brasileira de Ciências,
2018
DOI:10.1590/0001-3765201820150804
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Structural and physicochemical properties of heat moisture treated and citric acid modified acha and iburu starches
Food Hydrocolloids,
2018
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Effect of heat treatment on forage quality of bio-fortified orange fleshed Ipomea batatas crop residues and roots
African Journal of Agricultural Research,
2017
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Quality and Shelf-life of Sweet Potato as Influenced by Storage and Postharvest Treatments
Trends in Horticultural Research,
2017
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Effect of dual modification with hydroxypropylation and cross-linking on physicochemical properties of taro starch
Carbohydrate Polymers,
2016
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Effects of annealing, acid hydrolysis and citric acid modifications on physical and functional properties of starches from four yam (Dioscorea spp.) cultivars
Food Hydrocolloids,
2015
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Processing Treatments for Mitigating Acrylamide Formation in Sweetpotato French Fries
Journal of Agricultural and Food Chemistry,
2014
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Sweet potato/potato starch andAbelmoschus esculentus-gum blends: Thermal and textural properties
Starch - Stärke,
2014
DOI:10.1002/star.201300012
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Sweet potato/potato starch and Abelmoschus esculentus‐gum blends: Thermal and textural properties
Starch - Stärke,
2014
DOI:10.1002/star.201300012
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