Low-temperature blanching of sweetpotatoes to improve firmness retention: Effect on compositional and textural properties

Journal of Food Science

Volumn 68, Issue 4, 2003, Pages 1244-1247

  Walter Jr , W M ^b   Truong, V D ^a   Simunovic, N ^a   McFeeters, R F ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

^b NONE

Author keywords

Cell wall; Degree of esterification; Preheating; Texture

Indexed keywords

EID: 0038189857     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb09633.x     Document Type: Article

References (20)

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