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Effects of Pre-treatments and Drying Methods on Chemical Composition, Microbial and Sensory Quality of Orange-Fleshed Sweet Potato Flour and Porridge
by Fana Haile, Shimelis Admassu and Abrehet Fisseha
American Journal of Food Science and Technology. 2015, 3(3), 82-88. DOI: 10.12691/ajfst-3-3-5
Pub. Date: July 16, 2015Views: 23280Downloads: 18283Citations: 2
β-carotene chemical composition drying method orange-fleshed sweet potato pre-treatment microbial quality sensory acceptability
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