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    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: 2
Article Transparency Score: 3
Article Operation Score: 3
Article Articles Score: 2
Article Accessibility Score: 2
Article Problems
Under Evaluation
article Flaws Reduces Credit

SUBMIT PAPER ASK QUESTION
International Category Code (ICC):
ICC-0202
Publisher: Ka More
Authors: 1Kanupriya Choudhary1, M S Alam2
International Journal Address (IAA):
IAA.ZONE/2277386797601
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
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