Nutritional Value and Antioxidant Capacity of Mexican Varieties of Sweet Potato ( Ipomoea batatas L.) and Physicochemical and Sensory Properties of Extrudates
The objective of the study was to perform a nutritional analysis and antioxidant capacity of three varieties of sweet potatoes, Ipomoea batatas L., from Mexico, classified by color as: purple, yellow and white. In addition, sweet potato extrudates were produced and evaluated for their nutritional,...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute of Animal Reproduction and Food Research
2024-11-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | https://journal.pan.olsztyn.pl/Nutritional-Value-and-Antioxidant-Capacity-of-Mexican-Varieties-of-Sweet-Potato-Ipomoea,195146,0,2.html |
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