✦ LIBER ✦

Effect of Curing on Sensory Properties and Carbohydrate Composition of Baked Sweet Potatoes

✍ Scribed by W. M. WALTER JR.

Book ID: 108812253
Publisher: Institute of Food Technologists
Year: 1987
Tongue: English
Weight: 471 KB
Volume: 52
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1987.tb14267.x

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

EFFECTS OF CURING ON THE FLAVOR AND TEXT

EFFECTS OF CURING ON THE FLAVOR AND TEXTURE OF BAKED SWEET POTATOES

✍ D. D. HAMANN; N. C. MILLER; A. E. PURCELL 📂 Article 📅 1980 🏛 Institute of Food Technologists 🌐 English ⚖ 396 KB

EFFECTS OF AMYLOLYTIC ENZYMES ON “MOISTN

EFFECTS OF AMYLOLYTIC ENZYMES ON “MOISTNESS” AND CARBOHYDRATE CHANGES OF BAKED SWEET POTATO CULTIVARS

✍ WILLIAM M. WALTER JR.; ALBERT E. PURCELL; ANN M. NELSON 📂 Article 📅 1975 🏛 Institute of Food Technologists 🌐 English ⚖ 538 KB

Effect of Elevated CO2 Growth Conditions

Effect of Elevated CO2 Growth Conditions on the Nutritive Composition and Acceptability of Baked Sweet Potatoes

✍ JOHN Y. LU; P. K. BISWAS; R. D. PACE 📂 Article 📅 1986 🏛 Institute of Food Technologists 🌐 English ⚖ 265 KB

Effect of Feathery Mottle Virus Infectio

Effect of Feathery Mottle Virus Infection on Sweet Potato Sensory Properties

✍ W. M. WALTER JR.; J. W. MOYER 📂 Article 📅 1987 🏛 Institute of Food Technologists 🌐 English ⚖ 469 KB

Effect of boiling and baking on the cont

Effect of boiling and baking on the content of some nutrients of sweet potatoes

✍ Abdel-Kader, Zakia M. 📂 Article 📅 1991 🏛 John Wiley and Sons 🌐 English ⚖ 187 KB 👁 1 views

Sweet potato (Zpomoea batatas) is a good source of carbohydrates and carotene [3,5], and contains a This work is an attempt to evaluate the changes of proteins, minerals, sugars, starch, ascorbic acid and relative low amount of protein, minerals [7] and ascorbic acid [6]. carotenoids during boiling

EFFECT OF BAKING METHODS ON THE FATTY AC

EFFECT OF BAKING METHODS ON THE FATTY ACID COMPOSITION OF POTATOES

✍ J. A. MAGA; J. A. TWOMEY; M. COHEN 📂 Article 📅 1977 🏛 Institute of Food Technologists 🌐 English ⚖ 261 KB