Effect of blanching and acidification as a pretreatment to minimize surface white discolouration of sliced carrots in pickles

Date

Authors

Madurangi, A.D.R..University of Sri Jayewardenepura,Department of Food Science and Technology,Faculty of Applied Science,Nugegoda,ridmamadurangi40@gmail.com

Marapana, R.A.U.J..University of Sri Jayewardenepura,Department of Food Science and Technology,Faculty of Applied Science,Nugegoda

Publisher

Sri Lanka Association for the Advancement of Science Proceedings of the 68th Annual Sessions - 2016. Part 1

Keywords

URI

https://viduketha.nsf.gov.lk/handle/123456789/18239

Collections

Annual Session Proceedings – Abstracts