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KMID : 1007520050140050661
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Food Science and Biotechnology
2005 Volume.14 No. 5 p.661 ~ p.666
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Preparation and Quality of Dried Yam Chip Snack Coated with Ascorbic Acid Cocrystallized Sucrose
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Kim Suk-Shin
Koh Kyung-Hee
Son Sook-Mee
Oh Myung-Suk
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Abstract
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KEYWORD
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yam, microwave vacuum dying, cocrystallized sucrose, organoleptic characteristics, freeze drying, hot air drying
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