The effect of shape, blanching methods and flour on characteristics of restructured sweetpotato stick

JS Utomo, YB Che Man, RA Rahman… - … journal of food …, 2008 - Wiley Online Library
The blanching methods and controlling dry matter content used in the preparation of
mashed sweetpotato (SP) for producing restructured sweetpotato stick (RSS) were studied …
被引用次数：35 相关文章
[PDF] academia.edu

[PDF][PDF] The effect of shape, blanching methods and flour on characteristics of restructured sweetpotato stick

JS Utomo, YBC Man, RA Rahman… - International Journal of …, 2008 - academia.edu
The blanching methods and controlling dry matter content used in the preparation of
mashed sweetpotato (SP) for producing restructured sweetpotato stick (RSS) were studied …

[引用][C] The effect of shape, blanching methods and flour on characteristics of restructured sweetpotato stick

JS UTOMO, YB CHE MAN… - … journal of food …, 2008 - pascal-francis.inist.fr
The effect of shape, blanching methods and flour on characteristics of restructured sweetpotato
stick CNRS Inist Pascal-Francis CNRS Pascal and Francis Bibliographic Databases Simple …

The effect of shape, blanching methods and flour on characteristics of restructured sweetpotato stick.

JS Utomo, YB Che Man… - … Journal of Food …, 2008 - search.ebscohost.com
The blanching methods and controlling dry matter content used in the preparation of
mashed sweetpotato (SP) for producing restructured sweetpotato stick (RSS) were studied …
[PDF] academia.edu

[PDF][PDF] The effect of shape, blanching methods and flour on characteristics of restructured sweetpotato stick

JS Utomo, YBC Man, RA Rahman… - International Journal of …, 2008 - academia.edu
The blanching methods and controlling dry matter content used in the preparation of
mashed sweetpotato (SP) for producing restructured sweetpotato stick (RSS) were studied …

[引用][C] The effect of shape, blanching methods and flour on characteristics of restructured sweetpotato stick

JS Utomo, YB Che Man, RA Rahman, S Saad - 2008