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...
محفوظ في:
المؤلف الرئيسي: | Mohd Hanim, Abu Bakr |
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التنسيق: | أطروحة |
اللغة: | English |
منشور في: |
2014
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الموضوعات: | |
الوصول للمادة أونلاين: | http://psasir.upm.edu.my/id/eprint/48266/1/FK%202014%2063R.pdf |
الوسوم: |
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مواد مشابهة
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