View of Effect of the Use of Natural Yeast (Sourdough Starter) on Organoleptic Quality, Chemical Quality, Functional Quality, Energy Value, and Glycemic Index of Purple Sweet Potato Puree Substituted White Bread (Ipomoea Batatas L) for Patients with Type 2 Diabet

Return to Article Details Effect of the Use of Natural Yeast (Sourdough Starter) on Organoleptic Quality, Chemical Quality, Functional Quality, Energy Value, and Glycemic Index of Purple Sweet Potato Puree Substituted White Bread (Ipomoea Batatas L) for Patients with Type 2 Diabet Download Download PDF