Sweet Potato Chemistry, Processing and Nutrition

dc.contributor.author	Mu, Tai-Hua
dc.contributor.author	Singh, Jaspreet
dc.date.accessioned	2024-07-11T08:24:53Z
dc.date.issued	2019
dc.description	Article
dc.description.abstract	This chapter provides an overall introduction to the sweet potato. It starts with a general description of the sweet potato. It then summarizes the characteristics of the starch, protein, dietary fiber, pectin, lipids, polyphenols, and carotenoids of the sweet potato. At the end of the chapter, information on sweet potato staple products and snack foods is presented.
dc.identifier.citation	Mu, T., & Singh, J. (Eds.). (2019). Sweet potato: chemistry, processing and nutrition. Academic Press.
dc.identifier.uri	https://doi.org/10.1016/B978-0-12-813637-9.00001-6
dc.identifier.uri	https://repository.nrf.go.ke/handle/123456789/1305
dc.language.iso	en
dc.publisher	Charlotte Cockle
dc.subject	Sweet Potato
dc.subject	Starch
dc.subject	Protein
dc.subject	Dietary Fiber
dc.subject	Polyphenols
dc.subject	Carotenoids
dc.title	Sweet Potato Chemistry, Processing and Nutrition
dc.type	Article
dspace.entity.type	Publication