Effect of Blanching Pretreatments on the Physicochemical and Drying Characteristics of Chui Jhal ( Piper chaba H.) Stem

Rana, Md Rahmatuzzaman; Islam, Aminul; Sabuz, Ashfak Ahmed; Hasan, Md. Tawheed; Ara, Rowshon

doi:10.26855/ijfsa.2020.12.017

IJFSA

2020

DOI: 10.26855/ijfsa.2020.12.017

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Effect of Blanching Pretreatments on the Physicochemical and Drying Characteristics of Chui Jhal ( Piper chaba H.) Stem

Md Rahmatuzzaman Rana¹,

Aminul Islam²,

Ashfak Ahmed Sabuz³

et al.

Abstract: Effect of Blanching Pretreatments on the Physicochemical and Drying Characteristics of Chui Jhal (Piper chaba H.) Stem.

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Cited by 5 publications

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Thermal and Nonthermal Assisted Drying of Fruits and Vegetables. Underlying Principles and Role in Physicochemical Properties and Product Quality

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2022

Food Eng Rev

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Effect of Blanching Pretreatments on the Physicochemical and Drying Characteristics of Chui Jhal ( Piper chaba H.) Stem

Abstract: Effect of Blanching Pretreatments on the Physicochemical and Drying Characteristics of Chui Jhal (Piper chaba H.) Stem.

Cited by 5 publications

References 31 publications

Thermal and Nonthermal Assisted Drying of Fruits and Vegetables. Underlying Principles and Role in Physicochemical Properties and Product Quality

Thermal and Nonthermal Assisted Drying of Fruits and Vegetables. Underlying Principles and Role in Physicochemical Properties and Product Quality

A review on the impact of physical, chemical, and novel treatments on the quality and microbial safety of fruits and vegetables

The influence of microwave-assisted osmotic dehydration in coconut meat preservation technique

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