The effect of shape, blanching methods and flour on characteristics of restructured sweetpotato stick
- Author
- UTOMO, Joko S1 ; CHE MAN, Yaakob B1 ; RAHMAN, Russly A1 ; SAID SAAD, Mohd2
[1] Department of Food Technology, Faculty of Food science and Technology, University Putra Malaysia, 434400 Serdang, Selangor DE, Malaysia
[2] Department of Crops Science, Faculty of Agriculture, University Putra Malaysia, 434400 Serdang, Selangor DE, Malaysia - Source
International journal of food science & technology. 2008, Vol 43, Num 10, pp 1896-1900, 5 p ; ref : 1/2 p
- CODEN
- IJFTEZ
- ISSN
- 0950-5423
- Scientific domain
- Food science technology
- Publisher
- Wiley-Blackwell, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Blanching chemical evaluation colour hardness sweetpotato flour sweetpotato-stick
- Keyword (fr)
- Blanchiment (aliment) Dureté Evaluation Farine Forme Méthode
- Keyword (en)
- Blanching Hardness Evaluation Flour Shape Method
- Keyword (es)
- Blanqueo Dureza Evaluación Harina Forma Método
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 20644443
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1111/j.1365-2621.2008.01792.x 
https://dx.doi.org/10.1111/j.1365-2621.2008.01792.x
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