Studies on the Cooking of Sweet Potato by Combination Range

Journal of Home Economics of Japan

Online ISSN : 1882-0352
Print ISSN : 0913-5227
ISSN-L : 0913-5227

Studies on the Cooking of Sweet Potato by Combination Range

Toshiko NAKAZATO, Keiko NAKADA, Taketomi SODA

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Keywords: comblnation range, sensory evaluation, qualities of cooked sweet potato

JOURNAL FREE ACCESS

1994 Volume 45 Issue 1 Pages 69-73

DOI https://doi.org/10.11428/jhej1987.45.69

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[in Japanese]

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© The Japan Society of Home Economics

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