Physicochemical and bread-making properties of flours from sweet potatoes with different flesh colours

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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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Bibliographic Details
Main Authors:	Mohammad Zahirul Islam, Kim, Ji-Young, Lee, Young-Tack
Format:	Article
Language:	English
Published:	Penerbit Universiti Kebangsaan Malaysia 2020
Online Access:	http://journalarticle.ukm.my/15621/ http://journalarticle.ukm.my/15621/1/10.pdf

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