The Effect of Different Processing Techniques in Sweet Potato (Ipomoea batatas) of Content Nutrition
The objective of this study is to define the quality of sweet potato nutrition content in different processing techniques. Processing techniques were roasted, steamed, fried, and boiled. The research method was to experiment complete randomized design with four treatments and five replications for e...
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| Autors principals: | , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
EDP Sciences
2020-01-01
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| Col·lecció: | E3S Web of Conferences |
| Matèries: | |
| Accés en línia: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2020/02/e3sconf_icals2019_01007.pdf |
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