Functional properties of sweet potato flour
Sweet potato flour (SPF) was prepared during the method of the Food and Nutrition Research Institute (FNRI). Hydration, surface-active and rheological properties of the prepared flour were determined and compared with those of all-purpose flour (APF). The SPF was utilized in empanada at different le...
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| Format: | Thesis |
| Language: | English |
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1995.
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