Effect of different pre-treatment on acrylamide content, nutrition value, starch digestibility and anthocyanin bioaccessibility of purple sweet potato (Ipomoea batata) deep-fried chips
- Lucas-González, R.
- Carrillo, C.
- Purriños, L.
- Pateiro, M.
- Bermúdez, R.
- Lorenzo, J.M.
Revista:
Food Chemistry
ISSN: 1873-7072, 0308-8146
Ano de publicación: 2024
Volume: 460
Tipo: Artigo