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Changes in sugar composition during baking and their effects on sensory attributes of baked sweet potatoes
The objective of this study was to evaluate the influence of sugar composition on the sensory attributes of seven baked sweet potatoes. The sugar composition was analyzed using high performance liquid chromatography. Results showed that the total sugar content of baked sweet potatoes increased signi...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2012
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4252450/ https://ncbi.nlm.nih.gov/pubmed/25477683 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0900-z |
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