Effect of Dry Salt and Brine on the Fermentation and Colour of Blanched Garlic

Raja J^*, Mir SA and Masoodi FA

Department of Food Science and Technology, University of Kashmir, Hazratbal Srinagar-190006, India

^*Corresponding Author: Raja J, Department of Food Science and Technology, Central University of Kashmir, Hazratbal, Srinagar-190006, India, Tel: 919596011200