Optimization of the formula and processing of a sweet potato leaf powder‐based beverage

Optimization of the formula and processing of a sweet potato leaf powder‐based beverage

Abstract For the development of a sweet potato leaf powder (SPLP)‐based beverage, we investigated the effects of blanching methods on SPLP quality (including color, nutritional and functional compositions and antioxidant activity), and the effects of particle size and stabilizers on suspension stabi...

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Bibliographic Details
Main Authors: Dan Luo, Tai‐Hua Mu, Hongnan Sun, Jingwang Chen
Format: Article
Language:English
Published: Wiley 2020-06-01
Series:Food Science & Nutrition
Subjects:
blanching
index of nutritional quality
particle size
suspension stability
sweet potato leaves
Online Access:https://doi.org/10.1002/fsn3.1555

Internet

https://doi.org/10.1002/fsn3.1555

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