Physicochemical Properties of SWEET Potato Chips (Ipomoea batatas)
Domingos Afonso Domingos, Abel Alberto Massingue Júnior, Ezequiel Carlitos Mutie, José Sarmento Bunga, Angélica Agostinho Machalela & António Elísio José · Asian Food Science Journal · 2023
Aims: The study aimed to produce and characterize sweet potato-based chips, focusing on pH, titratable acidity, moisture, ash, fat, protein, carbohydrates, and calorific value. Sensory quality was assessed using acceptance tests. Study Design: The research followed an experimenta...
Open access
Research Article
10.9734/afsj/2023/v22i11682