EFFECT OF HEAT PENETRATION DURING COOKING ON SOME PHYSICOCHEMICAL PROPERTIES AND MICROSTRUCTURE OF SWEET-POTATOES

被引：11

作者：

DAMIR, AA

机构：

来源：

FOOD CHEMISTRY | 1989年 / 34卷 / 01期

关键词：

D O I：

10.1016/0308-8146(89)90032-0

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

收藏

页码：41 / 55

页数：15

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