Evaluation of 10 genotypes of sweetpotato for fries

The potential use of selected genotypes of sweetpotato for fries was evaluated. Moisture, fat, browning index, and beta‐carotene content of fries from 10 sweetpotato genotypes, Apomuden, Bohye, Nanungungu, Otoo, CIP442162, Patron, CIP440390, Obare, Dadanyuie, and Tu‐Purple, were determined by standa...

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Detalles Bibliográficos
Autores principales: Laryea, Damian, Koomson, Debora, Oduro, Ibok, Carey, Edward
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6392815/
https://www.ncbi.nlm.nih.gov/pubmed/30847138
http://dx.doi.org/10.1002/fsn3.881

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6392815/
https://www.ncbi.nlm.nih.gov/pubmed/30847138
http://dx.doi.org/10.1002/fsn3.881

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