Effect of pre treatments and methods of blanching on the quality of turmeric

  • K.A. Athmaselvi Department of Food Process Engineering Faculty of Engineering and Technology SRM University, Kattankulathur, Chennai

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Athmaselvi, K. (2009). Effect of pre treatments and methods of blanching on the quality of turmeric. Journal of Plantation Crops, 37(3), 235-238. Retrieved from https://updatepublishing.com/journal/index.php/JPC/article/view/5980
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Short Scientific Reports