Physico-functional and antioxidant properties of purple-flesh sweet potato flours as affected by extrusion and drum-drying treatments
Version of Record online: 3 MAR 2014
© 2014 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 9, pages 2067–2075, September 2014
How to Cite
Soison, B., Jangchud, K., Jangchud, A., Harnsilawat, T., Piyachomkwan, K., Charunuch, C. and Prinyawiwatkul, W. (2014), Physico-functional and antioxidant properties of purple-flesh sweet potato flours as affected by extrusion and drum-drying treatments. International Journal of Food Science & Technology, 49: 2067–2075. doi: 10.1111/ijfs.12515
- Issue online: 19 AUG 2014
- Version of Record online: 3 MAR 2014
- Manuscript Accepted: 21 JAN 2014
- Manuscript Received: 13 DEC 2013
- National Science and Technology Development Agency (NSTDA)
- Ministry of Science and Technology
- Kasetsart University Research and Development Institute (KURDI)
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