A Comparison of Microwave-Assisted Heating with Conventional Heating of Sweet Potato <i>(Ipomoea batatas)</i>: Analysis of Monosaccharides and Disaccharides

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ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

"A Comparison of Microwave-Assisted Heating with Conventional Heating of Sweet Potato (Ipomoea batatas): Analysis of Monosaccharides and Disaccharides"
written by Toratane Munegumi, Akito Goto, Yoshihide Nakamura,
published by Food and Nutrition Sciences, Vol.10 No.3, 2019

has been cited by the following article(s):

[1]	Computer simulation of microwave cooking of sweet potato–Kinetics analysis of reactions in the maltose production process and their modeling
	Journal of Food Engineering, 2023

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