Laurie Steed

Steed, L. E., & Truong, V.-D. (2008). Anthocyanin content, antioxidant activity, and selected physical properties of flowable purple-fleshed sweetpotato purees. JOURNAL OF FOOD SCIENCE, 73(5), S215–S221. https://doi.org/10.1111/j.1750-3841.2008.00774.x

Steed, L. E., Truong, V.-D., Simunovic, J., Sandeep, K. P., Kumar, P., Cartwright, G. D., & Swartzel, K. R. (2008). Continuous Flow Microwave-Assisted Processing and Aseptic Packaging of Purple-Fleshed Sweetpotato Purees. JOURNAL OF FOOD SCIENCE, 73(9), E455–E462. https://doi.org/10.1111/j.1750-3841.2008.00950.x