Macroscopic and Sensory Evaluation of Bread Supplemented with Sweet‐potato Flour
作者： J. L. Greene , A. C. Bovell-Benjamin
DOI: 10.1111/J.1365-2621.2004.TB06359.X
关键词: Chemistry 、 Food science 、 Sensory analysis 、 Potato starch 、 Cereal product 、 Flavor
摘要: … Research studies on sweet-potato flour have discussed its … The possibility of utilizing sweet potato–wheat composite flours in … levels of sweet-potato flour and whole-wheat flour were …
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