Scopus Documents # Improvement of the color of potato chips from cold-stored tubers by pretreatment with ultrasonication
| Title | Improvement of the color of potato chips from cold-stored tubers by pretreatment with ultrasonication |
|---|---|
| Quartile | 1 |
| Publication Name | Journal of the Science of Food and Agriculture |
| Creator | Wibowo C. |
| Page | |
| Issn | 00225142 |
| Volume | |
| Cover Date | 2024-01-01 |
| Cover Display Date | 2024 |
| Doi | 10.1002/jsfa.14006 |
| Citedby Count | (not set) |
| Aggregation Type | Journal |
| Url | https://www.scopus.com/record/display.uri?eid=2-s2.0-85208446099&origin=resultslist&sort=plf-f |
| Author | CONDRO WIBOWO, S.TP, M.Sc., Ph.D |
| File | 85208446099.pdf |