Improvement of processing technology research and utilization of sweetpotato and its derived foods in China and Rwanda.
| Autores principales: | , , , |
|---|---|
| Formato: | Capítulo de libro |
| Lenguaje: | Inglés |
| Publicado: |
CAB International
2015
|
| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/72579 |
Ejemplares similares: Improvement of processing technology research and utilization of sweetpotato and its derived foods in China and Rwanda.
- Cassava flour and starch: processing technology and utilization
- Popular orange-fleshed sweetpotato products in Rwanda: Biscuits and doughnuts
- The role of the new Food and Nutrition Evaluation Laboratory (FANEL) in developing shelf-storable orange-fleshed sweetpotato purée
- Chapter 11 - Traditional uses, processing, and markets: the case of sweetpotato (Ipomoea batatas (L.) Lam.)
- Building commercial partnerships for orange‐fleshed sweetpotato processing: Evidence and lessons for programming.
- Chemical and pasting properties of potato flour (Solanum tuberosum L.) in relation to different processing techniques