SURFACE TEXTURIZATION OF EXTRUDED AND PREFORMED POTATO PRODUCTS BY A THREE-STEP, DRY-STEAM DRY PROCESS

✍ Scribed by M. NONAKA; R. N. SAYRE; K. C. NG

• Book ID: 108803241
• Publisher: Institute of Food Technologists
• Year: 1978
• Tongue: English
• Weight: 561 KB
• Volume: 43
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1978.tb02452.x