Physical Properties of Root Crops Treated with Novel Softening Technology Capable of Retaining the Shape, Color, and Nutritional Value of Foods
Crossref DOI link: https://doi.org/10.1007/s00455-014-9581-2
Published Online: 2014-10-25
Published Print: 2015-04
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Umene, Shingo
Hayashi, Masahiro
Kato, Kumiko
Masunaga, Hiroaki
Text and Data Mining valid from 2014-10-25