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Bisri Soison, Kamolwan Jangchud, Anuvat Jangchud, Thepkunya Harnsilawat, Kuakoon Piyachomkwan, Chulaluck Charunuch and Witoon Prinyawiwatkul 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

Article first published online: 3 MAR 2014 | DOI: 10.1111/ijfs.12515

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Purple-flesh sweet potato roots were processed by extrusion and drum-drying treatments. Both extruded and drum dried flours were evaluated the physico-functional and antioxidant properties.

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