Results 71 to 80 of about 196,421 (302)
Soybean Oil Supplementation as a Source Conjugated Linoleic Acid (CLA) and Sweet Potato Leaves on the Pig LdL and HDL [PDF]
, 2016 This study aimed to determine whether provision of sweet potato leaves and soybean oil supplementation is able to lower low density lipoprotein (LDL) level and high density lipoprotein (HDL) level of blood.
Paembonan, I. S. (I) +2 more
core +3 more sources
Journal of Integrative Agriculture, 2014 To determine the genetic diversity and population structure of sweet potato accessions cultivated in China, and to establish the genetic relationships among their germplasm types, a representative collection of 240 accessions was analyzed using inter ...
Kai ZHANG +11 more
doaj +1 more source
Pemanfaatan Bubur Nanas dalam Pembuatanvelva Ubi Jalar Ungu [PDF]
, 2017 The purpose of this research was to obtain best ratio of purple sweet potato velva by additional of pinapple puree and preferred by the panelists. The research was conducted experimentally using a completely randomized design with five treatments and ...
Johan, V. S. (Vonny) +2 more
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HortScience, 1987 Abstract ‘Beauregard’ sweet potato [Ipomoea batatas [L.] Lam.] was developed by the Louisiana Agricultural Experiment Station to combine resistance to diseases and insects of local importance with good horticultural and culinary characteristics. This cultivar, first designated L82-508, is named after Louisiana's renowned civil engineer and “Napo-lean ...
L. H. Rolston +6 more
openaire +1 more source
JSFA reports, EarlyView.Abstract Background Lafun is made by fermenting and drying cassava chunks, which are then milled into flour and cooked into dough. Its quality characteristics are variety‐dependent, while it may become too soft or even liquefy during storage, leading to rejection by end‐users.
Laurent Adinsi +6 more
wiley +1 more source
Jurnal Kewirausahaan dan Bisnis, 2019 Purple sweet potato pie is a processed food made from the main ingredients of wheat flour and purple yams, and some other additives are margarine, refined sugar, milk and eggs.
Nadila Dwi Prasetyo Wati +1 more
doaj +1 more source
Levantamento da diversidade de vírus em batata-doce no campo experimental da Embrapa Hortaliças [PDF]
, 2014 O presente trabalho teve o objetivo de realizar um levantamento de vírus no Campo Experimental de Batata-doce para a análise que consistiu inicialmente na enxertia na planta indicadora Ipomoea stosa e posterior detecção viral pela técnica NCM-Elisa para ...
FERNANDES, F. R. +2 more
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Food quality profile of fermented cassava dough: A tool for the value chain upgrading
JSFA reports, EarlyView.Abstract Background Agbelima is a fermented cassava mash, which is then cooked into dough. The key quality attributes are color, odor, stretchability, and sour taste. To succeed in upgrading agbelima value chain, there is a need to determine the instrumental parameters that predict the quality of consumer‐preferred attributes of the final product. This
Lionnel Arnaud Chabi China +8 more
wiley +1 more source
Screening of yeast suitable for fermentation of purple sweet potato wine and fermentation process optimization [PDF]
Zhongguo niangzaoTo address the issues of insufficient aroma and unprominent typical flavors in purple sweet potato wine, purple sweet potato wine was prepared using purple sweet potato as raw material, the volatile aroma components and sensory characteristics of purple ...
WANG Yingyan, HUANG Baote, RUAN Ziying, XU Hui, CHEN Jicheng
doaj +1 more source
Kajian Penambahan Bubur Kulit Buah Naga Super Merah dan Tepung Ubi Jalar Putih pada Pembuatan Kukis yang Mengandung Tepung Tempe [PDF]
, 2016 The purpose of the study was to obtain the best formulation of super red dragon fruit peel pulp and white sweet potato flour on the nutritional value of cookie-generated and approve the SNI 01-2973-1992.
', Y. (Yusmarini) +2 more
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