Processing of flour from sweet potato (Ipomoea batatas, Linn. Var. Batanes)
ABSTRACT Two local varieties os sweet potato -- the Batanes and BNAS -- were compared for suitability for flour processing. The Batanes variety had a specific gravity of 1.25, 34.2 % dry matter and 2.62% starch which make it more suitable for processing than the BNAS variety since these values were...
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| Formato: | Thesis |
| Idioma: | English |
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1981.
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