Effects of water blanching on pea seeds.
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1982.tb00178.x/fullpdf
Reference10 articles.
1. The Blanching Process
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2. Technical note: Apparent diffusivities of ascorbic acid in peas during water blanching;International Journal of Food Science & Technology;2007-06-28
3. Vitamin retention during blanching of vegetables;Food Chemistry;1994-01
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