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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2014
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| 在線閱讀: | http://scholarbank.nus.edu.sg/handle/10635/59743 |
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| 機構: | National University of Singapore |
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