Effect of Processing Methods on Physico-Chemical Properties, Sensory Evaluations and Storage Studies of Cauliflower (Brassica oleracea L. var. botrytis)

Autor:	V. A. Patel, S. G. Patel, S. N. Singh, M. G. Varma, M. V. Savaliya
Rok vydání:	2021
Předmět:	Horticulture food.ingredient food biology Brassica oleracea Sensory system biology.organism_classification Botrytis Processing methods
Zdroj:	International Journal of Current Microbiology and Applied Sciences. 10:1413-1428
ISSN:	2319-7706 2319-7692
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::a2d20accf11412ac4b9452e09a99a68e https://doi.org/10.20546/ijcmas.2021.1001.168 Zobrazit plný text záznamu