Mouth-watering value-added products of onion and garlic


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Authors

  • Kalyani Gorrepati Scientists, ICAR-Directorate of Onion and Garlic Research, Rajgurunagar- 410505, Pune, Maharashtra.
  • Yogesh P. Khade Scientists, ICAR-Directorate of Onion and Garlic Research, Rajgurunagar- 410505, Pune, Maharashtra.

Abstract

Processing of onion and garlic into different value-added products wouldreduce the post-harvest losses and reduce the bulk and transportationcost. Different value-added products from onion and garlic are minimallyprocessed products, dehydrated flakes, powder, paste, pickle, oil etc.

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Submitted

2019-03-13

Published

2019-03-13

Issue

Vol. 62 No. 6 (2017)

Section

Articles

License

Complete copyright vests with the Indian Council of Agricultural Research, who will have the right to enter into an agreement with any organization in India or abroad engaged in reprography, photocopying, storage and dissemination of information contained in it, and neither author nor his/her legal heirs will have any claims on royalty.

How to Cite

Gorrepati, K., & Khade, Y. P. (2019). Mouth-watering value-added products of onion and garlic. Indian Horticulture, 62(6). https://epubs.icar.org.in/index.php/IndHort/article/view/87726