Badwaik, L. S; Gautam, G; Deka, S. C
(Belihuloya, Sabaragamuwa University of Sri Lanka, 2015-09)
Quality of bamboo shoots gets deteriorate rapidly during storage and transportation due to
enzymatic browning and microbial attack. Therefore, effect of blanching temperature (75, 85 and
95°
C) and time (5, 10, 15, 20, ...