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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| 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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