Comparison of three microwave-assisted drying methods on the physiochemical, nutritional and sensory qualities of re-structured purple-fleshed sweet potato granules
出版年份 2011 全文链接
标题
Comparison of three microwave-assisted drying methods on the physiochemical, nutritional and sensory qualities of re-structured purple-fleshed sweet potato granules
作者
关键词
-
出版物
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 47, Issue 1, Pages 141-147
出版商
Wiley
发表日期
2011-10-27
DOI
10.1111/j.1365-2621.2011.02819.x
参考文献
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