Commercial reactions to Alamalt : a fully-cooked sweetpotato flour
| Metadata Field | Value | Language |
|---|---|---|
| dc.contributor.author | Lanham, Ben T. | en_US |
| dc.date.accessioned | 2010-11-15T17:17:57Z | |
| dc.date.available | 2010-11-15T17:17:57Z | |
| dc.date.issued | 1950-06 | en_US |
| dc.identifier.uri | http://hdl.handle.net/11200/1351 | |
| dc.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. | en_US |
| dc.publisher | Auburn, Ala. : Agricultural Experiment Station of The Alabama Polytechnic Institute | en_US |
| dc.relation.ispartofseries | Progress report series (Alabama Polytechnic Institute. Agricultural Experiment Station) ; no. 46 | en_US |
| dc.subject | Sweet potato products | en_US |
| dc.subject | Cooking (Sweet potatoes) | en_US |
| dc.title | Commercial reactions to Alamalt : a fully-cooked sweetpotato flour | en_US |
| dc.title.alternative | Commercial reactions to Alamalt : a fully-cooked sweet potato flour |
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