A Comparative Study of Suitability for Drying Purposes in Forty Varieties of the Sweetpotato (Classic Reprint)

Excerpt from A Comparative Study of Suitability for Drying Purposes in Forty Varieties of the Sweetpotato

These workers considerably expanded existing knowledge of the physiological changes occurring in the roots during curing and stor age and in the processes of cooking and canning. From the practical Viewpoint they emphasized the fact that the chemical transformations occurring in the roots during curing and storage are so extensive and profound that the products made by identical methods from the same variety before and after curing are widely different in composi tion and consequently in appearance, texture, and flavor.

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