Optimization of processing technology using response...

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Food Chemistry 2018 / 11

Optimization of processing technology using response surface methodology and physicochemical properties of roasted sweet potato

Hou, Feina, Mu, Taihua, Ma, Mengmei, Blecker, Christophe
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Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2018.11.034
Date:
November, 2018
File:
PDF, 815 KB
english, 2018
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