Sweet potato flakes : a study of their development and usage with dried whey in pies

UNCG Author/Contributor (non-UNCG co-authors, if there are any, appear on document)
Sarah Alice Smitherman (Creator)
The University of North Carolina at Greensboro (UNCG )
Web Site: http://library.uncg.edu/
Mary Dickey

Abstract: Within recent years, the per capita consumption of sweet potatoes has been drastically reduced. Since this is the second largest vegetable crop in the United States, the drop in consumption has had grave economic consequences, particularly in the South. 1To aid the industry, the United States Department of Agriculture undertook numerous research projects on the sweet potato itself and its production, processing, marketing and consumption. Being the second largest producer of sweet potatoes, North Carolina has been immensely interested in this work and has been actively engaged in the research studies. 2 One outcome of the research conducted at North Carolina State University, Raleigh, N. C, was the development of a dehydrated sweet potato flake.

Additional Information

Honors Project
Language: English
Date: 1965

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