Effect of different pre-treatment on acrylamide content, nutrition value, starch digestibility and anthocyanin bioaccessibility of purple sweet potato (Ipomoea batata) deep-fried chips
| Autor: | Lucas-González, Raquel, Carrillo, Celia, Purriños, Laura, Pateiro, Mirian, Bermúdez, Roberto, Lorenzo, José Manuel |
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| Zdroj: | In Food Chemistry 1 December 2024 460 Part 2 |
| Databáze: | ScienceDirect |
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