Evaluation of sweet potato (Ipomea batatas L. lam.) for potentials in flour, starch and cookie manufacture
Fresh sweetpotatoes (Ipomoea batatas (L.) Lam.), particularly Super Bureau variety, were processed into sweetpotato starch (SPS) and sweetpotato flour (SPF) utilizing mechanical drying and wet extraction method, respectively. The moisture content, physico-chemical parameters (namely the pH, pasting...
| Published in: | Journal of the Philippine Association for Technology in Home Economics in State Colleges and Universities, Inc. Vol. 1, no. 1 (Apr. 2000), 28-34 |
|---|---|
| Main Author: | |
| Other Authors: | , |
| Format: | Article |
| Language: | English |
| Published: |
2000
|
| Subjects: |