Physico-chemical and rheological characterisation of sweet potato flours and dough

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...

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书目详细资料
主要作者:	Mohd Hanim, Abu Bakr
格式:	Thesis
语言:	English
出版:	2014
主题:	Sweet potatoes Sweet potato products
在线阅读:	http://psasir.upm.edu.my/id/eprint/48266/1/FK%202014%2063R.pdf
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