Functional and physicochemical properties, and storage stability of instantized purple sweet potato (Ipomoea batatas L.) Powder

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Functional and physicochemical properties, and storage stability of instantized purple sweet potato (Ipomoea batatas L.) Powder

Purple-flesh sweet potatoes (Ipomoea batatas L.) are commonly consumed as boiled tuber, traditional cakes and crispy snacks. Developing instantized purple sweet potato powder (IPSPP) from this tuber serves as a vehicle for adding value to this local commodity. Most of studies related to the producti...

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Bibliographic Details
Main Author:	Nevara, Gita Addelia
Format:	Thesis
Language:	English
Published:	2015
Online Access:	http://psasir.upm.edu.my/id/eprint/65171/ http://psasir.upm.edu.my/id/eprint/65171/1/FSTM%202015%205IR.pdf

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