THE EFFECT OF TAPIOCA-STARCH EDIBLE COATING ON QUALITY OF FRESH-CUT CAULIFLOWER DURING STORAGE | Zendy

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THE EFFECT OF TAPIOCA-STARCH EDIBLE COATING ON QUALITY OF FRESH-CUT CAULIFLOWER DURING STORAGE

Author(s) -

Rezzan Kasım,

MEHMET UFUK KASIM

Publication year - 2018

Publication title -

journal of agricultural food and environmental sciences

Language(s) - English

Resource type - Journals

ISSN - 2545-4315

DOI - 10.55302/jafes18721021k

Subject(s) - browning , starch , food science , chemistry , coating , horticulture , biology , organic chemistry

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