Abstract
Regular Paper] Physicochemical Properties of Sweet Potato Starch with Different Texture of Baked Sweet Potatoes and the Effect of β-Amylase Activity on Free Sugar Content
Full Text 
Sign-in/Register to access full text options
Sign-in/Register to access full text options 
Published version (
Free)
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
