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 |