Development of snack foods produced from sweet potatoes, 3: Effects of blanching-freezing treatment on the texture of Imo-Karinto (product of fried sweet potato)
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Published in | Nippon Shokuhin Kōgyō Gakkaishi Vol. 32; no. 2 |
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Main Authors | , , , , , |
Format | Journal Article |
Language | Japanese |
Published |
01.02.1985
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Subjects | |
Online Access | Get full text |
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Bibliography: | 8504847 Q02 Q04 |
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ISSN: | 0029-0394 |