COLOR OF PROCESSED SWEET POTATOES: EFFECT OF ADDITIVES
- 1 May 1974
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 39 (3) , 565-567
- https://doi.org/10.1111/j.1365-2621.1974.tb02949.x
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- DIGESTIVE ACCEPTABILITY OF PROTEINS AS MEASURED BY THE INITIAL RATE OF IN VITRO PROTEOLYSISJournal of Food Science, 1973
- EVALUATION OF TRITICALE FOR THE MANUFACTURE OF NOODLESJournal of Food Science, 1972
- A behavioural approach to organoleptic properties of foodProceedings of the Nutrition Society, 1970