Effect of blanching, dehydration method and temperature on the ascorbic acid, colour, sliminess and other constituents of okra fruit
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Published:1998-01
Issue:2
Volume:49
Page:125-130
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ISSN:0963-7486
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Container-title:International Journal of Food Sciences and Nutrition
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language:en
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Short-container-title:International Journal of Food Sciences and Nutrition
Author:
Inyang U. E.,Ike C. I.
Publisher
Informa UK Limited
Cited by
30 articles.
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