INFLUENCE OF MICROWAVE DRYING METHOD ON THE CHARACTERISTICS OF THE SWEET POTATO DICES
Version of Record online: 24 APR 2012
© 2012 Wiley Periodicals, Inc.
Journal of Food Processing and Preservation
Volume 37, Issue 5, pages 662–669, October 2013
How to Cite
YAN, W.-Q., ZHANG, M., HUANG, L.-L., MUJUMDAR, A. S. and TANG, J. (2013), INFLUENCE OF MICROWAVE DRYING METHOD ON THE CHARACTERISTICS OF THE SWEET POTATO DICES. Journal of Food Processing and Preservation, 37: 662–669. doi: 10.1111/j.1745-4549.2012.00707.x
- Issue online: 10 OCT 2013
- Version of Record online: 24 APR 2012
- Accepted for Publication January 29, 2012
Options for accessing this content:
- If you are a society or association member and require assistance with obtaining online access instructions please contact our Journal Customer Services team.
- If your institution does not currently subscribe to this content, please recommend the title to your librarian.
- Login via other institutional login options http://onlinelibrary.wiley.com/login-options.
- You can purchase online access to this Article for a 24-hour period (price varies by title)
- If you already have a Wiley Online Library or Wiley InterScience user account: login above and proceed to purchase the article.
- New Users: Please register, then proceed to purchase the article.
Login via OpenAthens
Search for your institution's name below to login via Shibboleth.
Registered Users please login:
- Access your saved publications, articles and searches
- Manage your email alerts, orders and subscriptions
- Change your contact information, including your password
Please register to:
- Save publications, articles and searches
- Get email alerts
- Get all the benefits mentioned below!