Effect of Temperature and Processing Time on Physico-Chemical Characteristics in Hot Water Blanching of Sweet Corn Kernels
Crossref DOI link: https://doi.org/10.1007/s40030-021-00508-1
Published Online: 2021-01-25
Published Print: 2021-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Popalia, Chandani
Kumar, Navneet http://orcid.org/0000-0003-3709-0823
Text and Data Mining valid from 2021-01-25
Version of Record valid from 2021-01-25
Article History
Received: 13 October 2020
Accepted: 4 January 2021
First Online: 25 January 2021