Paper no. FSR05-27 of the Journal Series of the Dept. of Food Science, N.C. State Univ., Raleigh, NC 27695-7624. Mention of a trademark or proprietary product does not constitute a guarantee or warranty of the product by the U.S. Dept. of Agriculture or North Carolina Agricultural Research Service, nor does it imply approval to the exclusion of other products that may be suitable.
Spray-Drying of Amylase Hydrolyzed Sweetpotato Puree and Physicochemical Properties of Powder
Version of Record online: 15 JUN 2006
Journal of Food Science
Volume 71, Issue 5, pages E209–E217, June/July 2006
How to Cite
Grabowski, J. A., Truong, V.-D. and Daubert, C. R. (2006), Spray-Drying of Amylase Hydrolyzed Sweetpotato Puree and Physicochemical Properties of Powder. Journal of Food Science, 71: E209–E217. doi: 10.1111/j.1750-3841.2006.00036.x
- Issue online: 15 JUN 2006
- Version of Record online: 15 JUN 2006
- MS 20050653 Submitted 11/1/2005, Accepted 3/18/2006
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