Effect of drying methods on the quality characteristics of...

Food Chemistry 2016 / 02 Vol. 192

Effect of drying methods on the quality characteristics of dill (Anethum graveolens) greens

Madhava Naidu, M., Vedashree, M., Satapathy, Pankaj, Khanum, Hafeeza, Ramsamy, Ravi, Hebbar, H. Umesh
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Volume:
192
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2015.07.076
Date:
February, 2016
File:
PDF, 583 KB
english, 2016
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