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.
BABA, Toru, KONO, Toshiharu, TANOUE, Hayao, MAEYA, Yoshitaka, TAMARU, Yasuo, YAMAMURA, EiVolume:
32
Year:
1985
Journal:
NIPPON SHOKUHIN KOGYO GAKKAISHI
DOI:
10.3136/nskkk1962.32.2_133
File:
PDF, 2.27 MB
1985