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

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dc.contributor.authorMadurangi, A.D.R..University of Sri Jayewardenepura,Department of Food Science and Technology,Faculty of Applied Science,Nugegoda,ridmamadurangi40@gmail.com
dc.contributor.authorMarapana, R.A.U.J..University of Sri Jayewardenepura,Department of Food Science and Technology,Faculty of Applied Science,Nugegoda
dc.date.accessioned2026-07-15T03:32:38Z
dc.date.issued2016
dc.identifier.urihttps://viduketha.nsf.gov.lk/handle/123456789/18239
dc.language.isoEnglish
dc.publisherSri Lanka Association for the Advancement of Science Proceedings of the 68th Annual Sessions - 2016. Part 1
dc.subjectPoster
dc.subject-
dc.titleEffect of blanching and acidification as a pretreatment to minimize surface white discolouration of sliced carrots in pickles
dc.typeArticle

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