Effect of Variety on the Physico-Chemical, Carotenoid and Microbial Loads of Flours of Five New Varieties of Sweet Potato

Biotechnology - Pakistan
doi 10.3923/biotech.2011.286.291
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Science Alert

Related search

Chemical and Technological Evaluation of Some Sweet Potato Varieties

Arab Universities Journal of Agricultural Sciences
2008English

The Effect of Sweet Potato Powder on the Physical, Chemical and Organoleptic Indicators of Bread Quality

E3S Web of Conferences
EarthEnergyPlanetary SciencesEnvironmental Science
2020English

Effect of Variety and Size of Stem Cutting on Flesh Root Yield and Yield Components of Sweet Potato

Journal of Agricultural Science and Technology B
2016English

Effect of Preservatives and Temperature on Microbial and Physico-Chemical Attributes of Minimally Processed Pineapple

International Journal of Current Microbiology and Applied Sciences
2019English

Convective Drying Impact on Starch and Ash Content of Different Sweet Potato Varieties

Krmiva
2018English

Effect of Alginate Coating on the Physico-Chemical and Microbial Quality of Pansies (Viola × Wittrockiana) During Storage

Food Science and Biotechnology
Applied MicrobiologyBiotechnologyFood Science
2018English

Effect of Planting Dates and Varieties on Potato Yield

International Journal of Current Microbiology and Applied Sciences
2018English

Effect of Quinoa and Potato Flours on the Thermomechanical and Breadmaking Properties Ofwheat Flour

Brazilian Journal of Chemical Engineering
Chemical Engineering
2012English

Characterization of Corn, Cassava, and Commercial Flours: Use of Amylase-Rich Flours of Germinated Corn and Sweet Potato in the Reduction of the Consistency of the Gruels Made From These Flours-Influence on the Nutritional and Energy Value

Food Science and Nutrition
Food Science
2019English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy