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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| 格式: | Thesis |
| 语言: | English |
| 出版: |
2014
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| 主题: | |
| 在线阅读: | http://psasir.upm.edu.my/id/eprint/48266/1/FK%202014%2063R.pdf |
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