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

International Journal of Food Science and Technology

Volumn 43, Issue 10, 2008, Pages 1896-1900

  Utomo, Joko S ^a   Man, Yaakob B Che ^a   Rahman, Russly A ^a   Said Saad, Mohd ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Blanching; Chemical evaluation; Colour; Hardness; Sweetpotato flour; Sweetpotato stick

Indexed keywords

IPOMOEA BATATAS;

EID: 51649124220     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2008.01792.x     Document Type: Article

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