Enhancement of water removing and the quality of fried purple-fleshed sweet potato in the vacuum frying by combined power ultrasound and microwave technology
| Image |  |
|---|---|
| Description | scientific article published on 6 March 2018 |
| Author/s |
author: Bhesh Bhandari Min Zhang |
| Publication date | March 6, 2018 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |