Nada Simunovic

Walter, W. M., Truong, V. D., Simunovic, N., & McFeeters, R. F. (2003). Low-temperature blanching of sweetpotatoes to improve firmness firmness retention: Effect on compositional and textural properties. Journal of Food Science, 68(4), 1244–1247. https://doi.org/10.1111/j.1365-2621.2003.tb09633.x

Fasina, O. O., Walter, W. M., Fleming, H. P., & Simunovic, N. (2003). Viscoelastic properties of restructured sweetpotato puree. International Journal of Food Science and Technology, 38(4), 421–425. https://doi.org/10.1046/j.1365-2621.2003.00711.x

Emenhiser, C., Watkins, R. H., Simunovic, N., Solomons, N., Bulux, J., Barrows, J., & Schwartz, S. J. (1999). Packaging preservation of beta-carotene in sweet potato flakes using flexible film and an oxygen absorber. Journal of Food Quality, 22(1), 63–73. https://doi.org/10.1111/j.1745-4557.1999.tb00927.x