EFFECT OF USING SWEET POTATO AND POTATO FLOURS ON PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF SPONGE CAKE

CHEMICAL AND TECHNOLOGICAL EVALUATION OF SOME SWEET POTATO VARIETIES

PHYSICO CHEMICAL NUTRITIONAL AND SENSORY PROPERTIES OF CAKE BASED ON BROKEN RICE AND SWEET POTATO COMPOSITE FLOUR

PHYSICAL, CHEMICAL AND SENSORY CHARACTERISTICS OF VEGAN CAKE

TECHNOLOGICAL AND NUTRITIONAL STUDIES ON SWEET POTATOES

Chemical, Sensory and Microbiological Properties of Fleshy Tomatoes and Orange-fleshed Sweet Potatoes dried by Different Techniques

EVALUATION OF SOME PRODUCTS PREPARED FROM SWEET POTATO VARIETIES

QUALITY CHARACTERISTICS OF GLUTEN FREE CAKE PRODUCED FROM CASSAVA, PUMPKIN AND POTATO FLOURS

READY-TO-EAT PRODUCTS FROM SWEET POTATO AND PUMPKIN

Effect of White Corn or Sweet Potato Flour on Quality Attributes of Gluten- Free Rice Cake