Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by AMANDA C. NOGUEIRA
Yellow Sweet Potato Flour: Use in Sweet Bread Processing to Increase Β-Carotene Content and Improve Quality
Anais da Academia Brasileira de Ciencias
Multidisciplinary
Related publications
Quality Assessment of Flour and Bread From Sweet Potato Wheat Composite Flour Blends
International Journal of Biological and Chemical Sciences
Sulfhydryl Groups in Crystalline Sweet Potato Β-Amylase
Bulletin of the Agricultural Chemical Society of Japan
Genetic Engineering to Improve Β-Carotene Content in Pepper
Annals of Agricultural Science, Moshtohor
Physicochemical Characterization of Sweet Potato Flour From the Colombian Caribbean
Contemporary Engineering Sciences
Materials Science
Mutagenesis
Computer Networks
Fluid Flow
Communications
Engineering
Health
Transfer Processes
Toxicology
Social Sciences
Influences of a Radish and Sweet Potato Continuous Ridge Use System on Root-Knot Nematode Damage to Sweet Potato
Nematological Research
The Effect of Sweet Potato Powder on the Physical, Chemical and Organoleptic Indicators of Bread Quality
E3S Web of Conferences
Earth
Energy
Planetary Sciences
Environmental Science
Herbicides for Use in Sweet Potato Plant Beds
Hortscience: A Publication of the American Society for Hortcultural Science
Horticulture
The Use of Sweet Organic Amendments to Improve the Quality of the Dessert
Scientific notes of Taurida National V.I. Vernadsky University. Series: Technical Sciences
Improving Properties of Sweet Potato Composite Flour: Influence of Lactic Fermentation
