Biological modification of functional properties of orange-fleshed sweet potato flour by spontaneous fermentation and its possible utilization
This study evaluated some functional properties of the orange-fleshed sweet potato flour modified by spontaneous fermentation at different times. This information can further be used to assess its potential application in food processing. Under anaerobic conditions, the peeled slices of orange-flesh...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2025-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2025/20/bioconf_isofst2025_02001.pdf |
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