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

411861

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

Article

Last updated: 11 May 2025

Overview Similar Items

Article

Physico-Chemical and Technological Characteristic of Tomato and Orange Peels By-products

Article

EFFECT OF DRYING METHODS ON THE QUALITY OF DRIED TOMATOES

Article

Physico- Chemical Evaluation of By-Products of Some Fruits Resulting From Food Processing

Article

Nutritional Properties and Antioxidant Activity of Seven Sweet Potato Cultivars and Clones (Ipomoea batatas L.)

Article

CHEMICAL AND TECHNOLOGICAL EVALUATION OF SOME SWEET POTATO VARIETIES

Article

Effect of Processing on the Characterization of Hot-Break Triple-Concentrated Tomato Paste

Article

Evaluate The Effect of Pretreatments and Drying Techniques on the Sweet Potato Slices

Article

CHEMICAL, PHYSICAL AND SENSORY PROPERTIES OF SWEET POTATO CAKE

Article

PHYSICAL CHARACTERISTICS AND CHEMICAL PROPERTIES OF POTATO TUBERS UNDER DIFFERENT STORAGE SYSTEMS

Article

Study on some Properties of Tomato Fruits for Natural Sun Drying