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

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

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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.

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