Figure 2. The beta-carotene content (µg/g) of OFSP flow as affected by pre-treatment and drying
Fana Haile et al. Effects of Pre-treatments and Drying Methods on Chemical Composition, Microbial and Sensory Quality
of Orange-Fleshed Sweet Potato Flour and Porridge. American Journal of Food Science and Technology, 2015, Vol. 3,
No. 3, 82-88. doi:10.12691/ajfst-3-3-5
© The Author(s) 2015. Published by Science and Education Publishing.