Discussion on: Comparative Evaluation of Hot Water and Steam Blanching Methods on Quality Characteristics of Spinach (Spinacia oleracea)

Discussion: Scholarly discussion on any scientific article is very important for the advancement of science. We strongly suggest all readers and authors to participate in such activities. Comment posting facility is available at the end of this page. Comment should meet the minimum standard of scientific discussion. Personal communication, personal attack, abusive language, etc are not allowed and comments will be moderated.

Article Title

Comparative Evaluation of Hot Water and Steam Blanching Methods on Quality Characteristics of Spinach (Spinacia oleracea)

Authored by

Harshitha VSLP
College of Food Processing Technology and Bioenergy, Anand Agricultural University, Anand, 388110, Gujarat, India.

Dutta Samit
College of Food Processing Technology and Bioenergy, Anand Agricultural University, Anand, 388110, Gujarat, India.

P. Srilatha
College of Food Processing Technology and Bioenergy, Anand Agricultural University, Anand, 388110, Gujarat, India.

DOI or Article Link

https://doi.org/10.9734/acri/2025/v25i81393

Leave a Comment