QUALITY OF SWEET POTATO AS A RAW MATERIAL FOR FOOD PROCESSING | Zendy

Barbara Sawicka | Zendy; Barbara KrochmalMarczak | Zendy; Dominika Skiba | Zendy; Piotr Pszczółkowski | Zendy

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QUALITY OF SWEET POTATO AS A RAW MATERIAL FOR FOOD PROCESSING

Author(s) -

Barbara Sawicka,

Barbara KrochmalMarczak,

Dominika Skiba,

Piotr Pszczółkowski

Publication year - 2020

Publication title -

rural development 2019

Language(s) - English

Resource type - Journals

eISSN - 1822-3281

pISSN - 1822-3230

DOI - 10.15544/rd.2019.001

Subject(s) - dpph , antioxidant , cultivar , chemistry , ipomoea , food science , food industry , horticulture , biology , biochemistry

Barbara SAWICKA, Department of Plant Cultivation Technology and Commodities Sciences, University of Life Sciences, Faculty of Agrobioengineering, Akademicka 15, 20-950 Lublin, Poland, barbara.sawicka@up.lublin.pl (corresponding author) Barbara KROCHMAL-MARCZAK, Department of Food Safety, State Higher Vocational School. St. Pigonia in Krosno, Dmochowskiego 12, Poland, bkmarczak@gmail.com Dominika SKIBA, Department of Plant Cultivation Technology and Commodities Sciences, University of Life Sciences, Faculty of Agrobioengineering, Akademicka 15, 20-950 Lublin, dominikaskiba81@gmail.com Piotr PSZCZÓŁKOWSKI, Experimental Station of Varieties Ratings in Uhnin, COBORU, Uhnin, 21-211 Dębowa Kłoda, Poland; P.Pszczolkowski.inspektor@coboru.pl

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