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Effect of different processing methods on functional and ph..:
Dhami, Govinda
;
Paudel, Satish
;
Sapkota, Saroj
Archives of Agriculture and Environmental Science. 8 (2023) 3 - p. 274-280 , 2023
Link:
https://doi.org/10.26832/24566632.2023.080301
RT Journal T1 <Title>Effect of different processing methods on functional and physiochemical properties of turmeric (Curcuma longa Linn.) rhizome Var. Kapurkot Haledo-1</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.26832_24566632.2023.080301&Exemplar=1&LAN=DE A1 Dhami, Govinda A1 Paudel, Satish A1 Sapkota, Saroj PB Agriculture and Environmental Science Academy YR 2023 SN 2456-6632 JF Archives of Agriculture and Environmental Science VO 8 IS 3 SP 274 OP 280 LK http://dx.doi.org/https://doi.org/10.26832/24566632.2023.080301 DO https://doi.org/10.26832/24566632.2023.080301 SF ELIB - SuUB Bremen
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