Effect of novel blanching methods on Infra-red drying characteristics and quality attributes of elephant foot yam
| Autor: | Desai, Shivani, Upadhyay, Srishti, Chakraborty, Gourav, Yadav, Tanmay, Swaraj, Kumar, Chandan, Kumar, Yogesh, Banoth, Jeevakiran, Singh, Lochan, Sharanagat, Vijay Singh |
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| Zdroj: | In Food Chemistry Advances June 2024 4 |
| Databáze: | ScienceDirect |
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