Effect of microwave blanching on the nutritional qualities of banana puree

Journal of Food Science and Technology

Volumn 39, Issue 3, 2002, Pages 258-260

  Premakumar, K ^a   Khurdiya, D S ^a  

^a INDIAN AGRICULTURAL RESEARCH INSTITUTE   (India)

Author keywords

Banana Puree; Enzymes; Microwave blanching; Non enzymatic browning; Nutritional quality; Thermal inactivation

Indexed keywords

EID: 0036586284     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (23)