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Instituto Universitario de Investigación e Innovación Agroalimentaria y Agroambiental 2024
Effect of different pre-treatment on acrylamide content, nutrition value, starch digestibility and anthocyanin bioaccessibility of purple sweet potato (Ipomoea batata) deep-fried chips
Innovaciones en Productos Alimentarios 2024
RDF description of Effect of different pre-treatment on acrylamide content, nutrition value, starch digestibility and anthocyanin bioaccessibility of purple sweet potato (Ipomoea batata) deep-fried chips - http://research.umh.es/vivo/pub/articulo/280568