Work

Effect of Different Types of Blanching on the Color and the Ascorbic Acid and Chlorophyll Contents of Green Beans

Year: 1986

Type: article

Source: Journal of Food Processing and Preservation

DOI: 10.1111/j.1745-4549.1986.tb00006.x

Author: NEZIH MUFTUGIL

Institution: TÜBİTAK Marmara Research Center

Language: English

Topic: Food Drying and Modeling

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2143555688

FWCI:

Cites: 17

Cited by: 40

Related to: 10