Optimization of sweet potato (Ipomea batatas var. Bureau) flour substitute in puto
ABSTRACT Sweet potato flour (SPF) was produced utilizing the Bureau variety as a raw material. The FNRI procedure was modified using a High Performance Dehydration System (sandvik dryer). Dehydration at 70°C in 30-40 minutes produced yellow flour. Subjective and objective measurements from repeated...
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| Format: | Disertacija |
| Jezik: | English |
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2005.
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