Low-Temperature Blanching of Sweetpotatoes to Improve Firmness Retention: Effect on Compositional and Textural Properties

✍ Scribed by W.M. Jr. Walter; V-D. Truong; N. Simunovic; R.F. McFeeters

• Book ID: 108825157
• Publisher: Institute of Food Technologists
• Year: 2003
• Tongue: English
• Weight: 120 KB
• Volume: 68
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2003.tb09633.x