Technical note: Apparent diffusivities of ascorbic acid in peas during water blanching
- 1 February 1984
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 19 (1) , 121-124
- https://doi.org/10.1111/j.1365-2621.1984.tb00333.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- A study of the apparent diffusion coefficients for solute losses from carrot tissue during blanching in waterInternational Journal of Food Science & Technology, 1983
- Effects of water blanching on pea seeds.International Journal of Food Science & Technology, 1982
- THERMAL DEGRADATION AND LEACHING OF VITAMIN C FROM GREEN PEAS DURING PROCESSINGJournal of Food Science, 1980
- Effects of water blanching on pea seeds I. Fresh weight changes & solute lossInternational Journal of Food Science & Technology, 1979