Physicochemical and sensory evaluation of sweet potato ( Ipomoea batatas L.) restructured products produced in the Sinu Valley, Colombia.

Autor: De Paula CD; Department Food Engineering, University of Córdoba, Berástegui Campus, School of Engineering, Montería, Colombia., Pastrana-Puche YI; Department Food Engineering, University of Córdoba, Berástegui Campus, School of Engineering, Montería, Colombia., Viloria-Benítez KM; Department Food Engineering, University of Córdoba, Berástegui Campus, School of Engineering, Montería, Colombia., Rubio-Arrieta JA; Department Food Engineering, University of Córdoba, Berástegui Campus, School of Engineering, Montería, Colombia., Simanca-Sotelo M; Department Food Engineering, University of Córdoba, Berástegui Campus, School of Engineering, Montería, Colombia., Álvarez-Badel B; Department Food Engineering, University of Córdoba, Berástegui Campus, School of Engineering, Montería, Colombia., Avilez-Montes Y; Department Food Engineering, University of Córdoba, Berástegui Campus, School of Engineering, Montería, Colombia.

Publikováno v: Heliyon [Heliyon] 2021 Jul 30; Vol. 7 (8), pp. e07691. Date of Electronic Publication: 2021 Jul 30 (Print Publication: 2021).