The effect of blanching and firming agent on the quality of blanched sweet potatoes / Haslinda Shukor
Low-temperature-long-time (LTLT1 as opposed conventional-high temperature - short -time (HTST) blanching was applied to produced firmer texture of blanched sweet potatoes. This study was carried out to determine the effect of the low temperature blanching and a; high temperature short time blanching...
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| Format: | Thesis |
| Language: | English |
| Published: |
2002
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| Online Access: | https://ir.uitm.edu.my/id/eprint/102281/1/102281.pdf |
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