2018 journal article

Chemical constituents of sweetpotato genotypes in relation to textural characteristics of processed french fries

Journal of Food Science, 83(1), 60–73.

By: A. Sato, V. Truong, S. Johanningsmeier, R. Reynolds, K. Pecota & G. Yencho

Source: NC State University Libraries
Added: August 6, 2018