Process kinetics on physico-chemical and peroxidase activity for different blanching methods of sweet corn
Crossref DOI link: https://doi.org/10.1007/s13197-018-3416-3
Published Online: 2018-09-15
Published Print: 2018-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Kachhadiya, Sagar
Kumar, Navneet http://orcid.org/0000-0003-3709-0823
Seth, Neeraj
Text and Data Mining valid from 2018-09-15
Article History
Revised: 3 September 2018
Accepted: 5 September 2018
First Online: 15 September 2018