S. Abe
Department of Food Bioscience and Biotechnology, Nihon University, 1866, Kameino, Fujisawa, Kanagawa, 252-0880, Japan
S. Takimoto
Department of Food Bioscience and Biotechnology, Nihon University, 1866, Kameino, Fujisawa, Kanagawa, 252-0880, Japan
Y. Yamamuro
Department of Food Bioscience and Biotechnology, Nihon University, 1866, Kameino, Fujisawa, Kanagawa, 252-0880, Japan
K. Tau
Department of Food Bioscience and Biotechnology, Nihon University, 1866, Kameino, Fujisawa, Kanagawa, 252-0880, Japan
F. Takenaga
Department of Food Bioscience and Biotechnology, Nihon University, 1866, Kameino, Fujisawa, Kanagawa, 252-0880, Japan
K. Suzuki
Department of Food Bioscience and Biotechnology, Nihon University, 1866, Kameino, Fujisawa, Kanagawa, 252-0880, Japan
M. Oda
Department of Food Bioscience and Biotechnology, Nihon University, 1866, Kameino, Fujisawa, Kanagawa, 252-0880, Japan
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How to cite this article
S. Abe, S. Takimoto, Y. Yamamuro, K. Tau, F. Takenaga, K. Suzuki and M. Oda, 2011. High-Pressure and Heat Pretreatment Effects on Rehydration and Quality of Sweet Potato. American Journal of Food Technology, 6: 63-71.
DOI: 10.3923/ajft.2011.63.71
URL: https://scialert.net/abstract/?doi=ajft.2011.63.71
DOI: 10.3923/ajft.2011.63.71
URL: https://scialert.net/abstract/?doi=ajft.2011.63.71