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1 Ergebnisse
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Effect of blanching, dehydration method and temperature on ..:
Inyang, U. E.
;
Ike, C. I.
International Journal of Food Sciences and Nutrition. 49 (1998) 2 - p. 125-130 , 1998
Link:
https://doi.org/10.3109/09637489809089392
RT Journal T1 <Title>Effect of blanching, dehydration method and temperature on the ascorbic acid, colour, sliminess and other constituents of okra fruit</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.3109_09637489809089392&Exemplar=1&LAN=DE A1 Inyang, U. E. A1 Ike, C. I. PB Informa UK Limited YR 1998 SN 0963-7486 SN 1465-3478 JF International Journal of Food Sciences and Nutrition VO 49 IS 2 SP 125 OP 130 LK http://dx.doi.org/https://doi.org/10.3109/09637489809089392 DO https://doi.org/10.3109/09637489809089392 SF ELIB - SuUB Bremen
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