Effect of drying conditions on properties, pigments and antioxidant activity retentions of pretreated orange and purple-fleshed sweet potato flours
Crossref DOI link: https://doi.org/10.1007/s13197-015-2086-7
Published Online: 2015-11-09
Published Print: 2016-04
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Ruttarattanamongkol, Khanitta
Chittrakorn, Sasivimon
Weerawatanakorn, Monthana
Dangpium, Narong
Text and Data Mining valid from 2015-11-09