Effects of blanching-freezing treatment on the texture of Imo-karinto (product of fried sweet potato). Development of snack foods produced from sweet potatoes. Part III.
Open Access
- 1 January 1985
- journal article
- Published by Japanese Society for Food Science and Technology in NIPPON SHOKUHIN KOGYO GAKKAISHI
- Vol. 32 (2) , 133-137
- https://doi.org/10.3136/nskkk1962.32.2_133
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