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    • Oil content in fried processed sweetpotato products 

      V, Hagenimana; E.G, Karuri; M.A, Oyunga (Department of Food Technology and Nutrition, 1997)
      Ninety jour different sweetpotato cultivars with various dry matter contents were used to process crisps and the end product was analyzed to determine the oil content. A linear relationship between dry matter content in ...