Open AccessCHEMICAL COMPOSITION, PHYSICAL AND SENSORY PROPERTIES OF DEHYDROFROZEN YAM CHIPS AS INFLUENCED BY PRE-DRYING CONDITIONS
Publication year - 2022
Publication title -
carpathian journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.169
H-Index - 7
eISSN - 2344-5459
pISSN - 2066-6845
DOI - 10.34302/crpjfst/2022.14.3.7
Subject(s) - chemical composition , composition (language) , food science , sensory system , chemistry , psychology , neuroscience , art , organic chemistry , literature