Work

The effect of shape, blanching methods and flour on characteristics of restructured sweetpotato stick

Year: 2008

Type: article

Source: International Journal of Food Science & Technology

DOI: 10.1111/j.1365-2621.2008.01792.x

Authors: Joko S. Utomo, Yaakob B. Che Man, Russly A. Rahman, Mohd. Said Saad

Institution: Universiti Putra Malaysia

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Universiti Putra Malaysia

OpenAlex ID: W2024601798

FWCI: 0.853

Cites: 19

Cited by: 20

Related to: 10