Physico-chemical and rheological characterisation of sweet potato flours and dough
Physico-chemical and rheological characterisation of a new variety of sweet potato flour and dough, the VitAto, known for its high vitamin A contents, were compared with two other commercial sweet potato, the Bukit Naga and Okinawan available in Malaysia. The recoveries of each sweet potato from mil...
Saved in:
主要作者: | Mohd Hanim, Abu Bakr |
---|---|
格式: | Thesis |
语言: | English |
出版: |
2014
|
主题: | |
在线阅读: | http://psasir.upm.edu.my/id/eprint/48266/1/FK%202014%2063R.pdf |
标签: |
添加标签
没有标签, 成为第一个标记此记录!
|
相似书籍
-
Preparation of Frozen Sweet Potato (Ipomoea Batatas) Dough Base for Traditional Malaysian Fried Cakes
由: Mohd. Rafdi, Husni Hayati
出版: (2008) -
Genetic Diversity Analysis of Sweet Potato (Ipomoea Batatas L.) Germplasm from Malaysia and Indonesia Using RAPD Markers
由: Mohd Shah, Ramisah
出版: (2001) -
Variability, Divergence, Heterosis, Combining Ability and Yield Component Studies in Sweet Potatoes (Ipomoea Batatas (L) Lam.) from Sabah and Sarawak, Malaysia
由: Saad, Mohd Said
出版: (1993) -
Internal quality evaluation of sweet potatoes (Ipomoea batatas L.) at different storage temperatures using laser light backscattering imaging technique
由: Cabuga, Sanchez Philip Donald
出版: (2020) -
Evaluation of n-(n-butyl) thiophosphoric triamide- treated urea with and without chicken manure on growth, yield and postharvest quality of sweet potato [Ipomoea batatas (L.) Lam.]
由: Mohd Nasirudin, Muhammad Zulhilmi
出版: (2020)