J. A. Woolfe, “Sweet Potato—Past and Present,” In: J. A. Woolfe, Ed., Sweet Potato: An Untapped Food Resource, Cambridge University Press, Cambridge, 1992, pp. 15-40.
has been cited by the following article:
TITLE: Potential Use of Selected Sweetpotato (Ipomea batatas Lam) Varieties as Defined by Chemical and Flour Pasting Characteristics
AUTHORS: Agnes Nabubuya, Agnes Namutebi, Yusuf Byaruhanga, Judith Narvhus, Trude Wicklund
KEYWORDS: Sweetpotato; Chemical Properties; Pasting Characteristics
JOURNAL NAME: Food and Nutrition Sciences, Vol.3 No.7, July 2, 2012
ABSTRACT: Chemical and functional properties of ten sweetpotato varieties were investigated. The sweetpotato were of various flesh colours which included orange, yellow, cream and white with dry matter content ranging from 30.2% - 39.2%. The sweetpotato varieties varied significantly (p