Effect of cooking methods on the nutritional value and microstructure properties of two varieties of Egyptian sweet potatoes

Faculty of Agriculture

Assiut University

Effect of cooking methods on the nutritional value and microstructure properties of two varieties of Egyptian sweet potatoes

Research Authors
Mohamed R.A. Rashwan
Research Department
Department of Food Science and Technology
Research Journal
Agric. Sci. Mansoura Univ
Research Member
Mohamed Rashwan Abdel-Aal Rashwan
Research Rank
2
Research Vol
Vol. 23, No. 10
Research Year
1998