Commercial reactions to Alamalt : a fully-cooked sweetpotato flour

Caption title. "June 1950." Includes information about the development of Alamalt, a sweet potato flour; its testing in the bakery/confectionary industry, and recipes using Alamalt.

Bibliographic Details
Main Author: Lanham, Ben T.
Format: Electronic
Published: Auburn University Libraries
Subjects:
Online Access:http://aurora.auburn.edu/handle/11200/1351
format Electronic
collection Alabama Agricultural Experiment Station Reports
building Auburn University Digital Library
publisher Auburn University Libraries
topic Alabama Agricultural Experiment Station Reports
spellingShingle Alabama Agricultural Experiment Station Reports
Commercial reactions to Alamalt : a fully-cooked sweetpotato flour
Lanham, Ben T.
fulltopic Alabama Agricultural Experiment Station Reports
Sweet potato products
Cooking (Sweet potatoes)
description Caption title. "June 1950." Includes information about the development of Alamalt, a sweet potato flour; its testing in the bakery/confectionary industry, and recipes using Alamalt.
spelling Commercial reactions to Alamalt : a fully-cooked sweetpotato flourCommercial reactions to Alamalt : a fully-cooked sweet potato flourLanham, Ben T.Sweet potato productsCooking (Sweet potatoes)Caption title. "June 1950." Includes information about the development of Alamalt, a sweet potato flour; its testing in the bakery/confectionary industry, and recipes using Alamalt.2010-11-15T17:17:57Z2010-11-15T17:17:57Z1950-06http://hdl.handle.net/11200/1351Progress report series (Alabama Polytechnic Institute. Agricultural Experiment Station) ; no. 46application/pdfAuburn, Ala. : Agricultural Experiment Station of The Alabama Polytechnic Institute
title Commercial reactions to Alamalt : a fully-cooked sweetpotato flour
titleStr Commercial reactions to Alamalt : a fully-cooked sweetpotato flour
author Lanham, Ben T.
author_facet Lanham, Ben T.
id AcesPamph1351
url http://aurora.auburn.edu/handle/11200/1351
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