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Sweet Potatoes During Storage

โœ Scribed by Fred W. Geise


Book ID
123756841
Publisher
The University of Chicago Press
Year
1917
Weight
261 KB
Volume
64
Category
Article
ISSN
0006-8071

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Cell wall modifications during cooking o
โœ Binner, S; Jardine, W?G; Renard, C?M?C?G; Jarvis, M?C ๐Ÿ“‚ Article ๐Ÿ“… 2000 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 64 KB ๐Ÿ‘ 1 views

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