Effect of Maltodextrin Concentration and Drying Temperature on Quality Properties of Purple Sweet Potato Flour |
Ahmed, Maruf
(Department of Food Science and Technology and Institute of Biotechnology, Chonnam National University)
Akter, Mst. Sorifa (Department of Food Science and Technology and Institute of Biotechnology, Chonnam National University) Chin, Koo-Bok (Department of Animal Science, Chonnam National University) Eun, Jong-Bang (Department of Food Science and Technology and Institute of Biotechnology, Chonnam National University) |
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