Effects of steaming and drying on quality and antioxidant activity of white-fleshed sweet potato powder (Ipomoea batatas)

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dc.contributor.authorN.M. Thuy
dc.contributor.authorT.N. Giau
dc.contributor.authorH.V. Hao
dc.contributor.authorN.C. Dung
dc.contributor.authorN.V. Tai
dc.contributor.authorV.Q. Minh
dc.date.accessioned2025-07-21T06:10:20Z
dc.date.issued2023-11-22
dc.description.abstractDerivation and application of
dc.identifier.doi10.24275/rmiq/alim24184
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/13046
dc.subjectIpomoea
dc.subjectSteaming
dc.subjectWhite (mutation)
dc.subject.classificationFood and Agricultural Sciences
dc.titleEffects of steaming and drying on quality and antioxidant activity of white-fleshed sweet potato powder (Ipomoea batatas)
dc.typeArticle

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