Publications
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will take you to the publication reprint.)
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Isolated sweetpotato starch properties from roots used to make sweetpotato French fries
- (Database / Dataset)
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Allan, M.C. 2022. Isolated sweetpotato starch properties from roots used to make sweetpotato French fries. Mendeley Data. https://data.demo-uni.com/datasets/nzjrcgt9kp.
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Sweetpotato chip texture and fat content: Effects of enzymatic modification of cell wall polymers
- (Peer Reviewed Journal)
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Allan, M.C., Johanningsmeier, S.D. 2022. Sweetpotato chip texture and fat content: Effects of enzymatic modification of cell wall polymers. Journal of Food Science. 87(9):3995-4008. https://doi.org/10.1111/1750-3841.16267.
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Relationships between isolated sweetpotato starch properties and textural attributes of sweetpotato French fries
- (Peer Reviewed Journal)
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Allan, M.C., Marinos, N., Johanningsmeier, S.D., Sato, A., Truong, V.D. 2021. Relationships between isolated sweetpotato starch properties and textural attributes of sweetpotato French fries. Journal of Food Science. 86:1819-1834. https://doi.org/10.1111/1750-3841.15725.
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