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Effect of Pre-Processing Storage Conditions on the Composition, Microstructure, and Acceptance of Sweet Potato Patties

✍ Scribed by W. M. WALTER JR.; M. W. HOOVER

Book ID
108810683
Publisher
Institute of Food Technologists
Year
1984
Tongue
English
Weight
636 KB
Volume
49
Category
Article
ISSN
0022-1147

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✍ 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