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Effect of gibberellic acid on the uptake and loss of inorganic phosphate from sweet potato slices

✍ Scribed by G. F. Israelstam

Publisher
Springer Netherlands
Year
1987
Tongue
English
Weight
268 KB
Volume
29
Category
Article
ISSN
0006-3134

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Effects of frying and storage at room te
Effects of frying and storage at room temperature on the chemical composition and quality of sweet potato slices
✍ Ghazi, A. ;Abd-El-Aal, M. H. ;Khalil, M. πŸ“‚ Article πŸ“… 1989 πŸ› John Wiley and Sons 🌐 English βš– 367 KB πŸ‘ 1 views

Fried sweet potato slices were prepared from yellow (Mabrouka) and orange (Abees) tubers. Some chemical and organoleptic qualities were studied. Changes in these qualities which occurred during storage for 3 months at room temperature were also investigated. The results obtained led to the following