Effect of different processing methods on functional and physiochemical properties of turmeric (Curcuma longa Linn.) rhizome Var. Kapurkot Haledo-1
Crossref DOI link: https://doi.org/10.26832/24566632.2023.080301
Published Online: 2023-09-25
Update policy: https://doi.org/10.26832/24566632
Dhami, Govinda
Paudel, Satish
Sapkota, Saroj
License valid from 2023-09-25
Publication History
Received: 2023-03-31
Accepted: 2023-08-20
Published: 2023-09-25
Copyright Information
Copyright: Agriculture and Environmental Scince Academy (AESA), Haridwar, India
