Article Versions Notes

Pereira N, Ramos AC, Alves M, Alves VD, Roseiro C, Vida M, Moldão M, Abreu M. Gluten-Free Sweet Potato Flour: Effect of Drying Method and Variety on the Quality and Bioactivity. Molecules. 2024; 29(23):5771. https://doi.org/10.3390/molecules29235771

Pereira, Nelson, Ana Cristina Ramos, Marco Alves, Vítor D. Alves, Cristina Roseiro, Manuela Vida, Margarida Moldão, and Marta Abreu. 2024. "Gluten-Free Sweet Potato Flour: Effect of Drying Method and Variety on the Quality and Bioactivity" Molecules 29, no. 23: 5771. https://doi.org/10.3390/molecules29235771

Pereira, N., Ramos, A. C., Alves, M., Alves, V. D., Roseiro, C., Vida, M., Moldão, M., & Abreu, M. (2024). Gluten-Free Sweet Potato Flour: Effect of Drying Method and Variety on the Quality and Bioactivity. Molecules, 29(23), 5771. https://doi.org/10.3390/molecules29235771