Proximate Composition, Health Benefits, and Food Applications in Bakery Products of Purple-Fleshed Sweet Potato (Ipomoea batatas L.) and Its By-Products: A Comprehensive Review. [PDF]
Antioxidants (Basel)Rosell MLÁ +4 more
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What do we know about acrylamide levels in rice and rice products? A general overview. [PDF]
Food Chem XNavruz-Varlı S, Aksu S, Çergel E.
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Construction of Sensory Evaluation System of Purple Sweet Potato Rice Steamed Sponge Cake Based on Fuzzy Mathematics. [PDF]
FoodsCai H +6 more
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Gluten-Free Sweet Potato Flour: Effect of Drying Method and Variety on the Quality and Bioactivity. [PDF]
MoleculesPereira N +7 more
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Quality and Digestibility of Gluten-Free Cookies Made From Rice Flour Substituted With Highly Enzyme-Resistant Mung Bean Starch. [PDF]
Int J Food SciHuong NTM +4 more
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From Ethnobotany to Food Innovation: Applications and Functional Potential of <i>Mashua (Tropaeolum tuberosum)</i>. [PDF]
FoodsVera W +6 more
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Antioxidants and Techno-Functional Components of Squash (<i>Cucurbita moschata</i> L.) Pulp Powder From Tunisia. [PDF]
Food Sci NutrDhifli S +5 more
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Effect of Addition Levels of By-Product Mixture (Apple Pomace: Red Potato Pulp: Sugar Beet Pulp) on Phytochemical Profile, Antioxidant Activity and Physical Properties of Extruded Corn Snacks. [PDF]
MoleculesZiobro R +4 more
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Effects of <i>Coriolus versicolor</i>-fermented sweet potato pulp water on yogurt: bioactive components, functional properties, and <i>in vitro</i> gut microbiota modulation. [PDF]
Food Chem XCen Q +8 more
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