Physicochemical properties and sensory evaluations on two types of sweet potatoes (ipomoea batatas)based on different processing methods

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Physicochemical properties and sensory evaluations on two types of sweet potatoes (ipomoea batatas)based on different processing methods

Bibliographic Details
Main Author:	Kalaimangai Sugumaran (Author)
Corporate Author:	Universiti Sultan Zainal Abidin Fakulti of Bioresources and Food Industry
Format:	Book
Language:	English
Published:	2019
Subjects:	Food Chemical analysis Food > Sensory evaluation Universiti Sultan Zainal Abidin > Project report

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