Potential prebiotic properties of flours from different varieties of sweet potato (Ipomoea batatas L.) roots cultivated in Northeastern Brazil
Thatyane Mariano Rodrigues de Albuquerque, Camyla Wanderley Pereira Borges, Mônica Tejo Cavalcanti, Marcos dos Santos Lima, Marciane Magnani, Evandro Leite de Souza
Topics & Concepts
PrebioticFood scienceChemistryBifidobacterium animalisMaltoseFructoseLactobacillus acidophilusResistant starchIpomoeaStarchBotanyBifidobacteriumLactobacillusBiologyBacteriaFermentationProbioticSucroseGeneticsMicrobial Metabolites in Food BiotechnologyFood composition and propertiesProbiotics and Fermented Foods