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Study on yam (Dioscorea batatas Decne), 2: Differences in viscosity and suitability for processing.

1985

Nagashima T. | Asari T. | Kamoi I. | Obara T.

AGROVOC Keywords
dioscorea opposita food technology procesamiento processing rheological properties technologie alimentaire traitement variedades varieties
Bibliographic information
Journal of Agricultural Science Tokyo Nogyo Daigaku
Volume 29 ISSN 0375-9202
Pagination
v.155-159(3)
Other Subjects
Propiedades reologicas; Variete; Propriete rheologique; Tecnologia de los alimentos
Language
Japanese
Note
Summaries (En, Ja).
Type
Journal Article; Summary
Source
Journal-of-Agricultural-Science-Tokyo-Nogyo-Daigaku (Japan). (Feb 1985). v. 29(3) p. 155-159.
Corporate Author
Tokyo Univ. of Agriculture (Japan)
2012-11-15
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