%0 Journal Article %A %D 2019 %J Journal of Food Technology Research %@ 2312-3796 %V 6 %N 1 %P 28-36 %T Effect of Tuber Sections, Heat Treatment and Rehydration with Process Chemicals on the Physicochemical Properties of Sweet Potato (Ipomoea Batatas L. (Lam)) Flour %M 10.18488/journal.58.2019.61.28.36 %U http://www.pakinsight.com/archive/58/03-2019/1