ArticleFoods (Basel, Switzerland)2020
Effect of Sieve Particle Size and Blend Proportion on the Quality Properties of Peeled and Unpeeled Orange Fleshed Sweet Potato Composite Flours.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
8 citing papers in PubMed.
- Orange-Fleshed Sweet Potatoes, Grain Amaranth, Biofortified Beans, and Maize Composite Flour Formulation Optimization and Product Characterization.Food science & nutrition · 2025Article
- Physical and Functional Properties of Sweet Potato Flour: Influence of Variety and Drying Method.Molecules (Basel, Switzerland) · 2025Article
- Enhancing the nutritional and textural properties of gluten-free shortbread biscuits: The potential of white-fleshed sweet potato flour blended with corn starch.Journal of food science · 2025Article
- Effects of Ugali Maize Flour Fortification with Chia Seeds (Foods (Basel, Switzerland) · 2024Article
- Physico-functional and nutritional characteristics of germinated pigeon pea (Cajanus cajan) flour as a functional food ingredient.Scientific reports · 2023Article
- Influences of Particle Size and Addition Level on the Rheological Properties and Water Mobility of Purple Sweet Potato Dough.Foods (Basel, Switzerland) · 2023Article
- Article
- Cassava Orange-Fleshed Sweetpotato Composite Gari: A Potential Source of Dietary Vitamin A.Frontiers in nutrition · 2021Article
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
Orange fleshed sweet potato (OFSP) has great potentials to improve the nutritional benefits of bakery products when processed into quality flour. This study investigated the effects of sieve particle sizes (250 μm and 500 μm) and flour blend proportions on the physicochemical, nutritional, functional and pasting properties of peeled and unpeeled OFSP composite flours. Peeled OFSP composite flours had significantly (
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Registered trials
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