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International Journal of Food Sciences and Nutrition Volume 49, 1998 - Issue 2
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Original Article

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

U. E. Inyang Department of Food Science & Technology, University of Agriculture, PMB 2373, Makurdi, Benue State, Nigeria, West Africa
&
C. I. Ike Department of Food Science & Technology, University of Agriculture, PMB 2373, Makurdi, Benue State, Nigeria, West Africa
Pages 125-130 | Published online: 06 Jul 2009

References

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