Advances in Proteomics and Functional Foods from Fermentation and Bioencapsulation of Andean Grains and Tubers: Applications and Perspectives. [PDF]
FoodsCastañeda-Rodríguez WA +9 more
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Enhancing the nutritional and textural properties of gluten-free shortbread biscuits: The potential of white-fleshed sweet potato flour blended with corn starch. [PDF]
J Food SciOzgolet M, Belkacemi L, Arici M.
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A strategy for high-yield lauric acid production in Hermetia illucens fed with pre-fermented sweet potato-based substrate. [PDF]
Bioresour BioprocessManyapu V, Chen YC.
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Analyses of the Differences in Nutritional Quality and Volatile Aroma Compounds in Potato-Based Reconstituted Rice Produced from Different Potato Varieties. [PDF]
FoodsGuo Z, Li K, Zhang Q, Zeng F, Guo H.
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Physical and Functional Properties of Sweet Potato Flour: Influence of Variety and Drying Method. [PDF]
MoleculesPereira N +5 more
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In vitro biological activity and nutritional evaluation of purple potato (Solanum tuberosum L. var. Vitelotte). [PDF]
BMC ChemSabuncu M, Dulger Altıner D, Sahan Y.
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Comparative evaluation of the antidiabetic potential of three varieties of <i>Ipomoea batatas L.</i> [PDF]
Toxicol RepAkomolafe SF +3 more
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Bambara Bean Substitution Improves the Nutritional Content and Increases the Satiety Index of Purple Sweet Potato Bread. [PDF]
Prev Nutr Food SciRidwan M +3 more
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Valorization of breadnut (Artocarpus camansi) leaves in gnocchi-type product. [PDF]
Sci RepMasiala A +8 more
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Advances in Processing Techniques and Determinants of Sweet Potato Starch Gelatinization. [PDF]
FoodsYang S, Hu W, Qiao S, Song W, Tan W.
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