Some functional properties of Ipomea batata (sweet potatoes) cultivars for potential use in food industry
| dc.contributor.author | Waidyarathna,G R N N | |
| dc.contributor.author | Ekanayake,S | |
| dc.contributor.author | Chandrasekara, G A P | |
| dc.date.accessioned | 2025-02-24T06:54:41Z | |
| dc.date.available | 2025-02-24T06:54:41Z | |
| dc.date.issued | 2018-05 | |
| dc.description | page 19,20 Technical Sessions : A - 10 | |
| dc.description.abstract | Sweet potatoes are considered as a typical food security crop for Sri Lankans which can be considered as a low cost energy source. Water solubility index (WSI) and water absorption index (WAI) are used in food industry to find out if particular flour would be useful in the food systems and predict how the materials may behave if further processed. | |
| dc.identifier.uri | https://dr.ichemc.ac.lk/handle/123456789/323 | |
| dc.language.iso | en | |
| dc.publisher | Institute of Chemistry Ceylon | |
| dc.relation.ispartofseries | 35; 2 | |
| dc.subject | food industry | |
| dc.subject | Ipomea batata (sweet potatoes) | |
| dc.title | Some functional properties of Ipomea batata (sweet potatoes) cultivars for potential use in food industry | |
| dc.type | Article |