A study of the apparent diffusion coeffi
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Abdel-Kader, Zakia M.
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Article
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1990
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John Wiley and Sons
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English
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Blanching is an important pretreatment in the processing of many vegetables. The previous studies concluded that the major losses ofascorbic acid from peas during blanching in water are due to leaching process. Therefore this study is concerned with the loss of ascorbic acid from peas during water b