Nutritional composition, techno-functionality, in-vitro starch digestibility, structural characteristics and storage stability of sweet potato flour and mash supplemented specialty pasta

Autor:	Nancy Malhotra, Savita Sharma, Prashant Sahni, Baljit Singh, Sat Pal Sharma
Rok vydání:	2022
Předmět:	Food Science
Zdroj:	LWT. 168:113886
ISSN:	0023-6438
DOI:	10.1016/j.lwt.2022.113886
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::224889c6e33c65f05350028827806c25 https://doi.org/10.1016/j.lwt.2022.113886 Zobrazit plný text záznamu Full Text from ScienceDirect