Effects of hot-water blanching on the biological and physicochemical properties of sweet potato slices

Engineering in Agriculture, Environment and Food - Tập 11 - Trang 19-24 - 2018
Chinda Chhe1, Teppei Imaizumi2, Fumihiko Tanaka3, Toshitaka Uchino3
1Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 6-10-1 Hakozaki, Higashi-ku, Fukuoka, Fukuoka 812-8581, Japan
2Faculty of Applied Biological Sciences, Gifu University, 1-1 Yanagido, Gifu City, Gifu, 501-1193, Japan
3Faculty of Agriculture, Kyushu University, 6-10-1 Hakozaki, Higashi-ku, Fukuoka, Fukuoka 812-8581, Japan

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Engineering in Agriculture, Environment and Food

Tập 11

19-24

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