Impact of sweetpotato starch structures, thermal properties, and granules sizes on sweetpotato fry textures

Published in Food Hydrocolloids, 2022

Recommended citation: Allan, M. C., Q. D. Read, and S. D. Johanningsmeier. 2022. Impact of sweetpotato starch structures, thermal properties, and granules sizes on sweetpotato fry textures. Food Hydrocolloids 2022:108377. DOI: 10.1016/j.foodhyd.2022.108377. https://doi.org/10.1016/j.foodhyd.2022.108377