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...
| المؤلف الرئيسي: | |
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| مؤلفون آخرون: | |
| التنسيق: | أطروحة |
| اللغة: | English |
| منشور في: |
1981.
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| الموضوعات: |