Effect of heat penetration during cooking on some physico-chemical properties and microstructure of sweet potatoes
- 1 January 1989
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 34 (1) , 41-55
- https://doi.org/10.1016/0308-8146(89)90032-0
Abstract
No abstract availableKeywords
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