Dehydration studies in okra
Language: English
Published by LAP LAMBERT Academic Publishing Aug 2019, 2019
- Softcover
- New
Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germanybuchversandmimpf2000
AbeBooks seller since January 23, 2017
Condition: New
£ 47.47
Quantity: 1 available
Add to basketItem description from seller
This item is printed on demand - Print on Demand Titel. Neuware -The post-harvest losses of okra are more than 25 per cent. Main reason for this much of loss is due to high respiration rate and mechanical damage during transport. Okra used as vegetables in many ways and are quite commonly used in cooked, stuffed, fried forms and dehydrated. The preservation methods such as dehydration, steeping (salt solution) and pickling can be successfully adapted to preserve okra for off-season. Value addition of okra can be done by dehydration. The slices of dehydrated okra can be used in preparation of fried okra, alubhendi and for rehydration. Processing of okra into market demand and its value added products becomes very much essential to minimize the glut in the market during its peak season of production and to make the valuable processed product on wide range.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 112 pp. Englisch.
Seller Inventory # 9786202080569
- Title
- Dehydration studies in okra
- Author
- Sanjay Shere
- Publisher
- LAP LAMBERT Academic Publishing Aug 2019
- Publication year
- 2019
- Condition
- Neu
- Binding
- Taschenbuch
- Language
- English
- ISBN 10
- 6202080566
- ISBN 13
- 9786202080569
- Item weight
- 185 grams
- Dimensions
- 220x150x8 mm
"Synopsis" may belong to another edition of this title.
buchversandmimpf2000
Emtmannsberg, BAYE, Germany
AbeBooks seller since January 23, 2017
Shipping rates from Germany to U.S.A.
| Item | 60 to 60 business days | 60 to 60 business days |
|---|---|---|
| First item | £ 50.37 | £ 62.96 |
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