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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| フォーマット: | 学位論文 |
| 言語: | 英語 |
| 出版事項: |
2015
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| オンライン･アクセス: | http://psasir.upm.edu.my/id/eprint/65171/1/FSTM%202015%205IR.pdf |