Gluten-Free Sweet Potato Flour: Effect of Drying Method and Variety on the Quality and Bioactivity.

Pereira N, Ramos AC, Alves M, Alves VD, Roseiro C, Vida M, Moldão M, Abreu M

DOI: 10.3390/molecules29235771
Published: 2024 Dec 6
Container: Molecules (Basel, Switzerland)
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/molecules29235771,
  title = {Gluten-Free Sweet Potato Flour: Effect of Drying Method and Variety on the Quality and Bioactivity.},
  author = {Pereira N and Ramos AC and Alves M and Alves VD and Roseiro C and Vida M and Moldão M and Abreu M},
  year = {2024},
  journal = {Molecules (Basel, Switzerland)},
  doi = {10.3390/molecules29235771},
  url = {https://doi.org/10.3390/molecules29235771}
}

RIS

TY  - JOUR
TI  - Gluten-Free Sweet Potato Flour: Effect of Drying Method and Variety on the Quality and Bioactivity.
AU  - Pereira N
AU  - Ramos AC
AU  - Alves M
AU  - Alves VD
AU  - Roseiro C
AU  - Vida M
AU  - Moldão M
AU  - Abreu M
PY  - 2024
JO  - Molecules (Basel, Switzerland)
DO  - 10.3390/molecules29235771
UR  - https://doi.org/10.3390/molecules29235771
ER  -

APA

N, P., AC, R., M, A., VD, A., C, R., M, V., M, M., & M, A. (2024). Gluten-Free Sweet Potato Flour: Effect of Drying Method and Variety on the Quality and Bioactivity.. Molecules (Basel, Switzerland). https://doi.org/10.3390/molecules29235771

Source records

pubmed · retrieved 2026-09-26T08:43:30.420Z