Physicochemical and sensory characteristics of sweet potato chips undergoing different cooking methods-Reference-Cited by-同舟云学术

Physicochemical and sensory characteristics of sweet potato chips undergoing different cooking methods

Published:2017-12-18 Issue:3 Volume:38 Page:434-440
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

CAETANO Priscilla Kárim¹,MARIANO-NASSER Flávia Aparecida de Carvalho¹,MENDONÇA Veridiana Zocoler de¹,FURLANETO Karina Aparecida¹,DAIUTO Erica Regina¹,VIEITES Rogério Lopes¹

Affiliation:

1. Universidade Estadual Paulista, Brazil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v38n3/0101-2061-cta-1678-457X08217.pdf

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4. NBR 14141: escalas utilizadas em análise sensorial de alimentos e bebidas,1998

5. Official methods of analysis,2007

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