Wikidata

(Q46246916)

English

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

scientific article

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title
Effect of blanching, dehydration method and temperature on the ascorbic acid, colour, sliminess and other constituents of okra fruit (English)
1 reference
stated in
Europe PubMed Central
PubMed publication ID
9713583
retrieved
20 December 2017
reference URL
http://europepmc.org/abstract/MED/9713583

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