Determination of percentage loss of vitamin C in some leafy vegetables at different blanching conditions
This study was aimed to determine the percentage (%) loss of vitamin C in green leafy vegetables due to the effects of different blanching times (2, 4, 6, 8, 10 and 15 minutes) and physical form (intact and cut). Four types of leafy vegetable, namely Chinese spinach (Amaranthus oleraceus L.), Chines...
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| Format: | Academic Exercise |
| Language: | English |
| Published: |
2006
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| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/7384/1/ae0000001484.pdf https://eprints.ums.edu.my/id/eprint/7384/ |
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