Effect of drying methods on physicochemical, antioxidant and functional properties of potato peel flour and quality evaluation of potato peel composite cake-Reference-Cited by-同舟云学术

Effect of drying methods on physicochemical, antioxidant and functional properties of potato peel flour and quality evaluation of potato peel composite cake

Published:2023-03 Issue: Volume:11 Page:100508
ISSN:2666-1543
Container-title:Journal of Agriculture and Food Research
language:en
Short-container-title:Journal of Agriculture and Food Research

Author:

Akter Moushumi,Anjum Nishat,Roy Falguni,Yasmin Sabina,Sohany Mouluda,Mahomud Md Sultan^ORCID

Publisher

Elsevier BV

Subject

Agricultural and Biological Sciences (miscellaneous),Agronomy and Crop Science,Food Science

Reference49 articles.

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5. Characterization of anthocyanin associated purple sweet potato starch and peel-based pH indicator films;Sohany;Foods,2021

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