Effect of different methods of dehydrationon the quality of garlic powder.

Pruthi, J. S. and Singh, L. J. and Kalbag, S. S. and Girdhari, Lal. (1959) Effect of different methods of dehydrationon the quality of garlic powder. Food Science, 8. pp. 444-448.

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Pood Science, December 1959, Vol. 8, No. 12, Pp. 444-448.pdf - Published Version
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Item Type:	Article
Uncontrolled Keywords:	quality, garlic powder, dehydration, processing treatments
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 06:21
Last Modified:	03 Oct 2013 06:21
URI:	http://ir.cftri.res.in/id/eprint/3880

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