Journals
Publish with us
Publishing partnerships
About us
Blog
International Journal of Food Science
Journal overview
For authors
For reviewers
For editors
Table of Contents
Special Issues
International Journal of Food Science
/
2022
/
Article
/
Fig 1
/
Research Article
Chemical Components, Antioxidant Activity, and Glycemic Response Values of Purple Sweet Potato Products
Figure 1
The rate of starch hydrolysis of purple sweet potato processed products.
