Nutraceutical and rheological properties of purple-fleshed sweetpotato purees as affected by continuous flow microwave-assisted aseptic processing.

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Title: Nutraceutical and rheological properties of purple-fleshed sweetpotato purees as affected by continuous flow microwave-assisted aseptic processing.
Author: Steed, Laurie Elaine
Advisors: Van-Den Truong, Ph.D., Committee Chair
K.P. Sandeep, Ph.D., Committee Member
Ken Swartzel, Ph.D., Committee Member
Abstract:
Date: 2008-08-22
Degree: MS
Discipline: Food Science
URI: http://www.lib.ncsu.edu/resolver/1840.16/1714


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