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1 Ergebnisse
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Effects of low-temperature blanching on tissue firmness and..:
He, Jiwen
;
Cheng, Li
;
Gu, Zhengbiao
..
International Journal of Food Science & Technology. 49 (2013) 5 - p. 1360-1366 , 2013
Link:
https://doi.org/10.1111/ijfs.12437
RT Journal T1 <Title>Effects of low-temperature blanching on tissue firmness and cell wall strengthening during sweet potato flour processing</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_ijfs.12437&Exemplar=1&LAN=DE A1 He, Jiwen A1 Cheng, Li A1 Gu, Zhengbiao A1 Hong, Yan A1 Li, Zhaofeng PB Wiley YR 2013 SN 0950-5423 JF International Journal of Food Science & Technology VO 49 IS 5 SP 1360 OP 1366 LK http://dx.doi.org/https://doi.org/10.1111/ijfs.12437 DO https://doi.org/10.1111/ijfs.12437 SF ELIB - SuUB Bremen
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