EFFECTS OF PH, ENZYMES, AND STORAGE TIME ON THE RHEOLOGY OF SWEET-POTATO PUREE

被引：10
|
作者：
ICE, JR [1 ]
HAMANN, DD [1 ]
PURCELL, AE [1 ]
机构：
[1] N CAROLINA STATE UNIV,DEPT FOOD SCI,USDA SEA,SO REG,RALEIGH,NC 27650
来源：
JOURNAL OF FOOD SCIENCE | 1980年 / 45卷 / 06期
关键词：
D O I：
10.1111/j.1365-2621.1980.tb07574.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：1614 / 1618
页数：5
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