Effect of blanching, dehydration method and temperature on the ascorbic acid, colour, sliminess and other constituents of okra fruit (Q46246916)
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scientific article
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Effect of blanching, dehydration method and temperature on the ascorbic acid, colour, sliminess and other constituents of okra fruit |
scientific article |
Statements
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Effect of blanching, dehydration method and temperature on the ascorbic acid, colour, sliminess and other constituents of okra fruit (English)
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Inyang UE
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Ike CI
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1 March 1998
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49
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2
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125-130
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