𝔖 Bobbio Scriptorium
✦   LIBER   ✦

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

✍ Scribed by D. D. HAMANN; N. C. MILLER; A. E. PURCELL

Book ID
108804499
Publisher
Institute of Food Technologists
Year
1980
Tongue
English
Weight
396 KB
Volume
45
Category
Article
ISSN
0022-1147

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

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. πŸ“‚ Article πŸ“… 1991 πŸ› John Wiley and Sons 🌐 English βš– 187 KB πŸ‘ 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