Open AccessThe Effect of Steam and Hot Water Blanching on Some Quality Attributes of Cocoyam Leaf Puree
Author(s) -
Collins Quarcoo
Publication year - 2016
Publication title -
moj food processing and technology
Language(s) - English
Resource type - Journals
ISSN - 2381-182X
DOI - 10.15406/mojfpt.2016.02.00050
Subject(s) - blanching , food science , food quality , food storage , food preservation , quality (philosophy) , business , environmental science , food packaging , water holding capacity , chemistry , epistemology , philosophy
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