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Effect of Temperature and Processing Time on Physico-Chemical Characteristics in Hot Water Blanching of Sweet Corn Kernels

Author(s):

Medium: journal article
Language(s): English
Published in: Journal of The Institution of Engineers (India): Series A, , n. 1, v. 102
Page(s): 163-173
DOI: 10.1007/s40030-021-00508-1
Structurae cannot make the full text of this publication available at this time. The full text can be accessed through the publisher via the DOI: 10.1007/s40030-021-00508-1.
  • About this
    data sheet
  • Reference-ID
    10560481
  • Published on:
    03/02/2021
  • Last updated on:
    26/04/2021
 
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