Effect of pretreatments and drying temperatures on sweet potato flour
- Author
- AHMED, Maruf1 ; SORIFA, Akter Mst1 ; JONG BANG EUN1
[1] Department of Food Science and Technology, Chonnam National University, Gwanju, Korea, Republic of - Source
International journal of food science & technology. 2010, Vol 45, Num 4, pp 726-732, 7 p ; ref : 3/4 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
- Calcium chloride chemical composition freeze-drying hot air-drying sodium hydrogen sulphite sweet potato
- Keyword (fr)
- Chlorure de calcium Composition chimique Farine pomme de terre Hydrogène Lyophilisation Patate douce Prétraitement Sodium Séchage par air Température Légume Tubercule
- Keyword (en)
- Calcium chloride Chemical composition Potato flour Hydrogen Freeze drying Sweet potato Pretreatment Sodium Air drying Temperature Vegetables Tuber
- Keyword (es)
- Calcio cloruro Composición química Fécula patata Hidrógeno Liofilización Batata Pretratamiento Sodio Secado por aire Temperatura Hortalizas Tubérculo
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A03 Food engineering
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 22597497
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.1365-2621.2010.02191.x 
https://dx.doi.org/10.1111/j.1365-2621.2010.02191.x
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