Study of color and texture changes of yam(Dioscorea alata L.)
碩士 === 國立臺灣大學 === 園藝學系研究所 === 86 === Color and texture changes of minimally processed yam (Dioscorea alata L.) slices during storage were studied. When unpackaged yam slicesstored at room temperature (25*2oC) for 48hrs., the Hunter''s L value of all three yam...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1998
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| Online Access: | http://ndltd.ncl.edu.tw/handle/78404872237071962110 |