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The effects of microwave heating on the texture of sugared chestnuts

1998

Hwang, T.Y. | Kim, J.H. | Moon, K.D. (Kyongbuk Naional University, Taegu (Korea Republic). Department of Food Science and Technology) | Kim, J.K. (Sangju National University, Sangju (Korea Republic). Department of Nutrition and Food Science)

AGROVOC Keywords
calentamiento castanea crenata chauffage composition globale food technology heating microondas microwave radiation procesamiento processing proximate composition technologie alimentaire traitement
Bibliographic information
Korean Journal of Food Science and Technology (Korea Republic)
Volume 30 Issue 3 ISSN 0367-6293
Pagination
pp. 569-573
Other Subjects
Composicion aproximada; Microondes; Tecnologia de los alimentos
Language
Ko
Note
Summaries (En, Ko)
2 illus.; 4 tables; 19 ref.
Type
Summary
1998-08-15
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