Work

Effect of blanching, dehydration method and temperature on the ascorbic acid, colour, sliminess and other constituents of okra fruit

Year: 1998

Type: article

Source: International Journal of Food Sciences and Nutrition

DOI: 10.3109/09637489809089392

Authors: U. E. Inyang, C. I. Ike

Institution: Joseph Sarwuan Tarka University Makurdi

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: W2088198690

FWCI: 1.458

Cites: 17

Cited by: 40

Related to: 10