Physico-chemical and rheological characterisation of sweet potato flours and dough

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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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Bibliographic Details
Main Author:	Mohd Hanim, Abu Bakr
Format:	Thesis
Language:	English
Published:	2014
Subjects:	Sweet potatoes Sweet potato products
Online Access:	http://psasir.upm.edu.my/id/eprint/48266/ http://psasir.upm.edu.my/id/eprint/48266/1/FK%202014%2063R.pdf

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