Stability of amino acids during cooking and processing of sweet potatoes
- 1 May 1982
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 30 (3) , 443-444
- https://doi.org/10.1021/jf00111a008
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Biological quality and composition of sweet potato protein fractionsJournal of Agricultural and Food Chemistry, 1981
- LIPID AUTOXIDATION AND AMINO ACID CHANGES IN PROTEIN—ENRICHED SWEET POTATO FLAKESJournal of Food Science, 1978
- Protein and amino acids of sweet potato (Ipomoea batatas (L.) Lam.) fractionsJournal of Agricultural and Food Chemistry, 1978