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

doi:10.13995/j.cnki.11-1802/ts.036938

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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Received	Revised
2023-07-30	2023-08-11
Issue Date
2023-12-25

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