๐”– Bobbio Scriptorium
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EXTRUSION COOKING OF SWEET POTATO ROOTS

โœ Scribed by E. M. AHMED; F. C. CHANG; M. O. BALABAN; A. G. ARREOLA


Book ID
111341457
Publisher
John Wiley and Sons
Year
1991
Tongue
English
Weight
470 KB
Volume
14
Category
Article
ISSN
0146-9428

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Sweet potato (Ipomoea batatas L) tissue, when cooked at 70 ยฐC to activate b-amylase and break down starch, takes on a distinctive ยฎrm, brittle texture and does not show the cell separation that occurs in, for example, cooked potato (Solanum tuberosum L). Similar cooking conditions increase ยฎrmness i