Functional and Physicochemical Properties of Turmeric Powder as Affected by Processing Methods
Emelike, Nkechi-Juliet Tamuno · Asian Food Science Journal · 2020
Turmeric rhizomes are exposed to a variety of conditions during processing such as boiling, cooking, blanching and drying before being utilized. In this study, the effect of processing methods on the functional properties and physicochemical properties of turmeric powder was inve...
Open access
Research Article
10.9734/afsj/2020/v19i230232