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Effect of blanching temperature and dipping time on drying time of broccoli

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dc.contributor.authorDoymaz, Ibrahim
dc.contributor.institutionauthorDOYMAZ, İbrahim
dc.date.accessioned2026-06-27T13:28:05Z
dc.date.issued2014
dc.description.urihttps://doi.org/10.1177/1082013213476075
dc.identifier.doi10.1177/1082013213476075
dc.identifier.eissn1532-1738
dc.identifier.endpage157
dc.identifier.issn1082-0132
dc.identifier.issue2
dc.identifier.pubmed23744113
dc.identifier.startpage149
dc.identifier.urihttps://hdl.handle.net/20.500.14981/52921
dc.identifier.volume20
dc.identifier.wos000331200100007
dc.language.isoeng
dc.publisherSAGE PUBLICATIONS LTD
dc.relation.ispartofFOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
dc.subjectMOISTURE DIFFUSIVITY
dc.subjectANTIOXIDANT ACTIVITY
dc.subjectKINETICS
dc.subjectMODELS
dc.subjectAIR
dc.subjectCOLOR
dc.subjectChemistry
dc.subjectFood Science & Technology
dc.titleEffect of blanching temperature and dipping time on drying time of broccoli
dc.typeArticle
dspace.entity.typePublication
local.import.sourceWOS

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