QUALITY OF SWEETPOTATO FLOUR DURING PROCESSING AND STORAGE

By M. Hal. 2000

145 citations recorded by the source corpus.

Subfields: Food Science, Mechanics of Materials, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/b0d52c14b092f00baae8315ee879c91d56a1a91e

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. N. Nunes
2. S. Ferraz
3. M. Barreto
4. M. Â. Carvalho
5. S. Valente

In Mechanics of Materials

1. N. Nunes
2. S. Ferraz
3. M. Barreto
4. M. Â. Carvalho
5. S. Valente

In Nutrition and Dietetics

1. N. Nunes
2. S. Ferraz
3. M. Barreto
4. M. Â. Carvalho
5. S. Valente

Citations in the corpus

• Biochemical composition, nutritional value, and antioxidant properties of seven seaweed species from the Madeira Archipelago (2017, methodology): “Seaweed dehydration and processing into flour have successfully developed moisture content less than 13 g (100 g)−1 in all seaweeds processed and according to Van Hal (2000), the lower limit for development of microorganisms.”