Optimization of purple Ipomoea batatas puree canned process using Ball formula method with computer aided application

WANG Wencheng, WU Jinqing, HUANG Liqing, YANG Yehui, QIU Chengyu

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (22) : 194-198.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (22) : 194-198. DOI: 10.13995/j.cnki.11-1802/ts.036938

Optimization of purple Ipomoea batatas puree canned process using Ball formula method with computer aided application

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(22): 194-198 https://doi.org/10.13995/j.cnki.11-1802/ts.036938

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