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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Bibliographic Details
Published inNippon Shokuhin Kōgyō Gakkaishi Vol. 32; no. 2
Main Authors Baba, T, Kono, T, Tanoue, H, Maeya, Y, Tamura, Y. (Kagoshima-ken. Agricultural Experiment Station (Japan)), Yamamura, E
Format Journal Article
LanguageJapanese
Published 01.02.1985
Subjects
BLANCHIMENT
BLANCHING
BLANQUEO
CONFECTIONERY
CONGELACION
CONGELATION
FREEZING
IPOMOEA BATATAS
PASTELERIA-CONFITERIA
PATISSERIE CONFISERIE
TEXTURA
TEXTURE
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Author Baba, T
Yamamura, E
Kono, T
Maeya, Y
Tanoue, H
Tamura, Y. (Kagoshima-ken. Agricultural Experiment Station (Japan))
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  fullname: Tamura, Y. (Kagoshima-ken. Agricultural Experiment Station (Japan))
– sequence: 6
  fullname: Yamamura, E
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SubjectTerms BLANCHIMENT
BLANCHING
BLANQUEO
CONFECTIONERY
CONGELACION
CONGELATION
FREEZING
IPOMOEA BATATAS
PASTELERIA-CONFITERIA
PATISSERIE CONFISERIE
TEXTURA
TEXTURE
Title 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)
Volume 32
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