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.

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.res.in/id/eprint/5435

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