Influence of particle size distribution on nutritional composition, microstructural and antioxidant properties of orange and purple‐fleshed sweet potato flour-Reference-Cited by-同舟云学术

Influence of particle size distribution on nutritional composition, microstructural and antioxidant properties of orange and purple‐fleshed sweet potato flour

Published:2021-02-20 Issue:4 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Azeem Muhammad¹^ORCID,Mu Tai‐Hua¹^ORCID,Zhang Miao¹^ORCID

Affiliation:

1. Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences; Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs No. 2 Yuan Ming Yuan West Road, Haidian District, PO Box 5109 Beijing 100193 China

Funder

Earmarked Fund for China Agriculture Research System

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15283

Reference49 articles.

1. Effect of particle size and temperature on rheology and creep behavior of barley β-d-glucan concentrate dough

2. Effect of particle size on compositional, functional, pasting and rheological properties of commercial water chestnut flour

3. Effect of particle size and temperature on rheological, thermal, and structural properties of pumpkin flour dispersion