Effect of different blanching methods on the physico-chemical qualities of frozen French beans and carrots

Journal of Food Science and Technology

Volumn 38, Issue 1, 2001, Pages 65-67

  Kaur, Charanjit ^a   Kapoor, H C ^a  

^a INDIAN AGRICULTURAL RESEARCH INSTITUTE   (India)

Author keywords

Blanching; High temperature short time; Low temperature long time; Microwave; Pectin methyl esterase

Indexed keywords

EID: 0035029782     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (18)

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