Comparison of three microwave-assisted drying methods on the physiochemical, nutritional and sensory qualities of re-structured purple-fleshed sweet potato granules
10.1111/j.1365-2621.2011.02819.x
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| Main Authors: | , , |
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| Other Authors: | |
| Format: | Article |
| Published: |
2014
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| Subjects: | |
| Online Access: | http://scholarbank.nus.edu.sg/handle/10635/59743 |
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| Institution: | National University of Singapore |