Purple sweet potato (Ipomoea batatas) flour in bread making.
Purple sweet potato (PSP) flour as substitute for wheat flour in bread. Anthocyanin content and radical scavenging activity (RSA) was determined in unprocessed PSP and PSP flour. The anthocyanin content of the unprocessed PSP were 21.46 mg L-1, 25.89 mg L-1 and 27.73 mg L-1. The anthocyanin content...
| Autore principale: | |
|---|---|
| Natura: | Tesi |
| Lingua: | English |
| Pubblicazione: |
2014.
|
| Soggetti: |