×
Suggest this Article to:
TOP INDEXERS
Public Article
-
verified
BLANCHING TIME WITH DIFFERENT TREATMENTS FOR UTILIZATION OF VEGETABLE WASTE: RADISH LEAVES AND PEA PODS AS A FOOD FORT...
ISSN: 2277 - 7601
Publisher: author
BLANCHING TIME WITH DIFFERENT TREATMENTS FOR UTILIZATION OF VEGETABLE WASTE: RADISH LEAVES AND PEA PODS AS A FOOD FORT...
Indexed in
Agriculture and Food Sciences
ARTICLE-FACTOR
1.3
Article Basics Score: 3
Article Transparency Score: 3
Article Operation Score: 3
Article Articles Score: 3
Article Accessibility Score: 3
SUBMIT PAPER ASK QUESTION
International Category Code (ICC):
ICC-0202
Publisher: Ka More
International Journal Address (IAA):
IAA.ZONE/2277386807601
eISSN
:
2277 - 7601
VALID
ISSN Validator
Abstract
The Radish leaves and pea pods (VW) were subjected different blanching pre-treatments i.e. hot water blanching (HB), potassium metabisulphite dipping (KMS), citric acid blanching (CB). After blanching the VW were subjected to drying. Overall, the HB pre-treated radish leaves were deemed to be the optimum combination for keeping qualitative features of radish leaves when convectively dried at 60
