Quality Evaluation and Preparation of Jam From Sweet Potato Cultivars

International Journal of Current Microbiology and Applied Sciences
doi 10.20546/ijcmas.2017.608.179
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Excellent Publishers

Related search

Studies on Nutritional and Morphological Quality of Different Cultivars of Sweet Potato

International Journal of Chemical Studies
2020English

Antimutagenicity of Korean Sweet Potato (Ipomoea Batatas L.) Cultivars

Journal of the Korean Society of Food Science and Nutrition
NutritionFood ScienceDietetics
2011English

Stability of Sweet Potato Cultivars toAlternariaLeaf and Stem Blight Disease

Journal of Phytopathology
Plant ScienceAgronomyCrop SciencePhysiologyGenetics
2009English

Quality Evaluation of Gnocchi Pasta Prepared With Orange-Fleshed Sweet Potato

Bioscience Journal
AgriculturalBiological Sciences
2016English

In Vitro Propagation of Sweet Potato (Ipomoea Batatas (L.) Lam.) Cultivars

Agricultural Science Digest - A Research Journal
2018English

Preparation of Peroxidase and Phenolics Using Discarded Sweet Potato Old Stems

Scientific Reports
Multidisciplinary
2019English

Quality Assessment of Flour and Bread From Sweet Potato Wheat Composite Flour Blends

International Journal of Biological and Chemical Sciences
2012English

Chemical and Technological Evaluation of Some Sweet Potato Varieties

Arab Universities Journal of Agricultural Sciences
2008English

Quality Characteristics of Jam and Whole Destoned Cherries Processed Using Sour and Sweet Cherries

International Journal of Forestry and Horticulture
2017English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2025 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy