Processing of turmeric (Curcuma longa) by different curing methods and its effect on quality
The results of the study on curing Prathiba variety turmeric by eight different curing methods indicated that slicing significantly reduced the drying time to 9 days. Turmeric cured by cooking in boiling water for 40, 60, 90 min, took 11 days for complete drying. While turmeric rhizomes cured by st...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Indian Council of Agricultural Research
2016-06-01
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| Series: | The Indian Journal of Agricultural Sciences |
| Subjects: | |
| Online Access: | https://epubs.icar.org.in/index.php/IJAgS/article/view/58358 |