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    Effect of low temperature blanching, cysteine-HCI, N-acetyl-L-cysteine, Na metabisulphite and drying temperatures on the firmness and nutrient content of dried carrots

    Effect of low temperature blanching, cysteine-HCI, N-acetyl-L-cysteine, Na metabisulphite and drying temperatures on the firmness and nutrient content of dried carrots by Mohamed, Suhaila, Hussein, Rosli

    Published 1994
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