Evaluation of 10 genotypes of sweetpotato for fries
Abstract 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...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2019-02-01
|
| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.881 |