EVALUATION OF SOME PRODUCTS PREPARED FROM SWEET POTATO VARIETIES

TECHNOLOGICAL AND NUTRITIONAL STUDIES ON SWEET POTATOES

PREPARATION AND EVALUATION OF DRIED SOUP PRODUCED FROM DIFFERENT SWEET POTATO VARIETIES

UTILIZATION OF NEW CULTIVAR OF SWEET POTATO FOR PREPARING WEANING FOODS

QUALITY AND STABILITY OF SOME NEW PUMPKIN (Cucurbita moschata) EDIBLE PRODUCTS

PRODUCING BISCUITS ENRICHED WITH VITAMIN A AND IRON BY USING SWEET POTATO AND PUMPKIN POWDER FOR PRIMARY SCHOOL CHILDREN.

PREPARATION AND PROPERTIES OF PROBIOTIC FROZEN YOGHURT MADE WITH SWEET POTATO AND PUMPKIN

CHEMICAL, PHYSICAL AND SENSORY PROPERTIES OF SWEET POTATO CAKE

CHEMICAL AND TECHNOLOGICAL EVALUATION OF SOME SWEET POTATO VARIETIES

THE EFFECT OF USING SWEET POTATO AND PUMPKIN GRITS ON PRODUCING CORN SNACKS BY EXTRUSION COOKING.