Work

Effect of Processing Treatments on the Nutritive Composition and Consumer Acceptance of Red and White Turnip Vegetables With Green Tops

Year: 2018

Type: article

Source: DOAJ (DOAJ: Directory of Open Access Journals)

Authors: Siti Rozaimah Sheikh Abdullah, A. S. Shar, A. A. Panhwar, Sarwat Nizamani, Najma Memon

Institutions: Sindh Agriculture University, University of Sindh, National Centre of Excellence in Analytical Chemistry

Language: English

Topic: Food Nutrient Composition and Product Development

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2909150320

FWCI:

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