{"title":"干燥方法对糙叶贝宁卡加工产品营养成分和感官可接受性的影响","authors":"Sada Omari Shosy","doi":"10.12691/ajfst-12-1-2","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":" 7","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effect of Drying Methods on Nutrient Content and Sensory Acceptability of Processed Products from Benincasa hispida\",\"authors\":\"Sada Omari Shosy\",\"doi\":\"10.12691/ajfst-12-1-2\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":7550,\"journal\":{\"name\":\"American Journal of Food Science and Technology\",\"volume\":\" 7\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2024-01-16\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"American Journal of Food Science and Technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.12691/ajfst-12-1-2\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"American Journal of Food Science and Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.12691/ajfst-12-1-2","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}