Physicochemical, nutritional, and antioxidant properties in seven sweet potato flours

HIGHLIGHTS

• who: Lin Zhang1 et al. from the Hainan Institute, Zhejiang University, Yazhou Bay Science and Technology City, Sanya, China, Institute of Nuclear have published the research: Physicochemical, Nutritional, and Antioxidant Properties in Seven Sweet Potato Flours, in the Journal: (JOURNAL)
• what: In this study, the nutrition quality and physicochemical properties (viscosity, texture, and gelatinization) of seven sweet potato flours were analyzed for food processing.
• how: In this study seven sweet potato varieties were used to analyze the biodiversity in nutritional components and physicochemical properties of sweet potato wholemeal flour. The results showed that . . .
  

   

  

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