Food and Nutrition Sciences
Vol.5 No.14(2014), Paper ID 49050, 11
pages
DOI:10.4236/fns.2014.514156
Improved Energy and Sensory Properties of Instant Porridge Made from a Roasted Mixture of Grated Orange-Fleshed Sweet Potatoes and Flour Made from Shredded Sun Dried Cassava
Irene Stuart Torrie de Carvalho, Lucas Daniel Tivana, Yvonne Granfeldt, Petr Dejmek
Food Technology, Lund University, Lund, Sweden;
Chemical Engineering Department, Eduardo Mondlane University, Maputo, Mozambique
Food Technology, Lund University, Lund, Sweden;
Chemical Engineering Department, Eduardo Mondlane University, Maputo, Mozambique
Food Technology, Lund University, Lund, Sweden
Food Technology, Lund University, Lund, Sweden
Copyright © 2014 Irene Stuart Torrie de Carvalho, Lucas Daniel Tivana, Yvonne Granfeldt, Petr Dejmek et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
Carvalho, I. , Tivana, L. , Granfeldt, Y. and Dejmek, P. (2014) Improved Energy and Sensory Properties of Instant Porridge Made from a Roasted Mixture of Grated Orange-Fleshed Sweet Potatoes and Flour Made from Shredded Sun Dried Cassava.
Food and Nutrition Sciences,
5, 1430-1439. doi:
10.4236/fns.2014.514156.