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THE THERMAL PROPERTIES OF POTATOES AND CARROTS AS AFFECTED BY THERMAL PROCESSING

โœ Scribed by EDGAR G. MURAKAMI


Book ID
111338809
Publisher
John Wiley and Sons
Year
1997
Tongue
English
Weight
798 KB
Volume
20
Category
Article
ISSN
0145-8876

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โœ Abdel-Kader, Zakia M. ๐Ÿ“‚ Article ๐Ÿ“… 1990 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 368 KB

The effects of the commercial thermal processing and storage on the retention of ascorbic acid, thiamine and riboflavin in potatoes and cow peas have been studied. Samples have been collected after washing, blanching and thermal processing operations. Washing had no significant effect on the levels