W. M. Walter and M. W. Hoover, “The Effect of PreProcessing Storage Conditions on Composition, Microstructure and Acceptance of Sweetpotato Patties,” Journal of Food Science, Vol. 49, No. 5, 1984, pp. 1258. doi:10.1111/j.1365-2621.1984.tb14965.x

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