Comparison of Quality Characteristics of Dried Sweet Potatoes From Korea, China, and Japan-Reference-Cited by-同舟云学术

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Comparison of Quality Characteristics of Dried Sweet Potatoes From Korea, China, and Japan

Published:2020-11-30 Issue:4 Volume:24 Page:366-375
ISSN:1226-4768
Container-title:Food Engineering Progress
language:
Short-container-title:Food Eng. Prog.

Author:

Hwang Young,Son Young Lan,Kim Ha Yun,Lee Jung Hyun,Lee Hyung Woon,Kim Kyung Mi,Jang Hyun Wook,Cho Yong Sik

Funder

Rural Development Administration

Publisher

Korean Society for Food Engineering

Subject

Food Science

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Quality Characteristics of Dried Purple Sweet Potato with Heat Treatment and Enzymatic Saccharification;Journal of the Korean Society of Food Science and Nutrition;2023-09-30

2. Optimization of drying conditions for steamed-dried sweet pumpkin products using response surface methodology;Korean Journal of Food Preservation;2022-06

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