Changes in sugar composition during baking and their effects on sensory attributes of baked sweet potatoes

Studies of Carotene Extraction from Sweet Potato Variety CYY95-26, Ipomoea batatas, L

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Evaluation of sensory acceptability and storage stability of frozen carrot based dessert

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Retention of carotenoids in orange-fleshed sweet potato during processing

(2011) B. Vimala et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Studies of sugar composition and starch morphology of baked sweet potatoes (Ipomoea batatas (L.) Lam)

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Heat and mass transfer in deep-frying of pumpkin, sweet potato and taro

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Peeling, drying temperatures, and sulphite-treatment affect physicochemical properties and nutritional quality of sweet potato flour

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Physicochemical properties of twenty-one Caribbean sweet potato cultivars

(2009) Adebisola J. Aina et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Phenolic content and antioxidant capacity of Philippine sweet potato (Ipomoea batatas) varieties

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