Article · Journal · 1987

Effect of blanching and drying methods on the nutritional and sensory quality of leafy vegetables

Plant Foods for Human Nutrition

Citations: 50from other works
Field-weighted impact: 0.001.00 is the world average for its field and year
Among its field: 16th percentileby citations, against works of its field and year
Authors: 2from 1 institution

Authors

2 authors