Viscoelastic properties of sweet potato complementary porridges as influenced by endogenous amylases

dc.contributor.author	Nabubuya, Agnes
dc.contributor.author	Namutebi, Agnes
dc.contributor.author	Byaruhanga, Yusuf B
dc.contributor.author	Schüller, Reidar Barfod
dc.contributor.author	Narvhus, Judith
dc.contributor.author	Wicklund, Trude
dc.date.accessioned	2018-02-06T14:33:24Z
dc.date.available	2018-02-06T14:33:24Z
dc.date.created	2017-10-04T13:21:42Z
dc.date.issued	2017
dc.identifier.citation	Food Science & Nutrition. 2017, 1-7.	nb_NO
dc.identifier.issn	2048-7177
dc.identifier.uri	http://hdl.handle.net/11250/2483007
dc.language.iso	eng	nb_NO
dc.rights	Attribution-NonCommercial-NoDerivatives 4.0 Internasjonal	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/4.0/deed.no	*
dc.title	Viscoelastic properties of sweet potato complementary porridges as influenced by endogenous amylases	nb_NO
dc.type	Journal article	nb_NO
dc.type	Peer reviewed	nb_NO
dc.description.version	publishedVersion
dc.source.pagenumber	1-7	nb_NO
dc.source.journal	Food Science & Nutrition	nb_NO
dc.identifier.doi	10.1002/fsn3.492
dc.identifier.cristin	1502228
cristin.unitcode	192,12,0,0
cristin.unitname	Kjemi, bioteknologi og matvitenskap
cristin.ispublished	true
cristin.fulltext	original
cristin.qualitycode	1

Med mindre annet er angitt, så er denne innførselen lisensiert som Attribution-NonCommercial-NoDerivatives 4.0 Internasjonal