Effect of blanching and drying conditions on the sensory quality, chlorophyll and ascorbic acid retention of leafy vegetables

CC Ariahu; SID Egwujeh

doi:10.4314/nifoj.v27i2.47478

Main Navigation
Main Content
Sidebar

HOME
JOURNALS
HOW TO USE AJOL
RESOURCES
SUPPORTERS

Nigerian Food Journal
Journal / Nigerian Food Journal / Vol. 27 No. 2 (2009) / Articles

Current
Archives
About

Article Sidebar

download Requires Subscription PDF

Published:

Nov 3, 2009

DOI:

10.4314/nifoj.v27i2.47478

Article Details

Issue

Vol. 27 No. 2 (2009)

Section

Articles

Main Article Content

Effect of blanching and drying conditions on the sensory quality, chlorophyll and ascorbic acid retention of leafy vegetables

CC Ariahu

SID Egwujeh

Abstract

No Abstract.

Donate

AJOL is a Non Profit Organisation that cannot function without donations. AJOL and the millions of African and international researchers who rely on our free services are deeply grateful for your contribution. AJOL is annually audited and was also independently assessed in 2019 by E&Y.

Your donation is guaranteed to directly contribute to Africans sharing their research output with a global readership.

Once off donations here:
For annual AJOL Supporter contributions, please view our Supporters page.

Journal Identifiers

eISSN: 0189-7241

About AJOL

AJOL Team
AJOL Board
Donors
Partners
Sponsors
Contact

Usage Statistics
Journal Quality
About AJOL

Policies

Whistle blowing
Terms and conditions
Non-profit Organisation

AJOL is a non-profit, relying on your support.

AJOL's largest donor partners:

Follow AJOL