[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Some technological aspects of dehydration of garlic. A study of some factors affecting the quality of garlic powder during dehydration.

Pruthi, J. S. and Singh, L. J. and Girdhari, Lal. (1959) Some technological aspects of dehydration of garlic. A study of some factors affecting the quality of garlic powder during dehydration. Food Science, 8. pp. 441-444.

[img] PDF
Food Science, December 1959, Vol. 8, No. 12, Pp. 441-444.pdf - Published Version
Restricted to Registered users only

Download (144kB)

Item Type: Article
Uncontrolled Keywords: dehydration, garlic, garlic powder
Subjects: 600 Technology > 08 Food technology > 23 Vegetables
600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 03 Oct 2013 06:27
Last Modified: 03 Oct 2013 06:27
URI: http://ir.cftri.com/id/eprint/5435

Actions (login required)

View Item View Item