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
β¦ LIBER β¦
A study on diffusion of water by the soybean grain during cold water soaking
β Scribed by S.D. Deshpande; S. Bal; T.P. Ojha
- Publisher
- Elsevier Science
- Year
- 1994
- Tongue
- English
- Weight
- 375 KB
- Volume
- 23
- Category
- Article
- ISSN
- 0260-8774
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