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Physiochemical, sensorial and rheological characteristics o..:
Shefali Wani
;
Rayees Ahmad Bakshi
;
Zakir S. Khan
...
http://www.sciencedirect.com/science/article/pii/S2405844021018843. , 2021
Link:
https://doi.org/10.1016/j.heliyon.2021.e07781
RT Journal T1
Physiochemical, sensorial and rheological characteristics of puree developed from Kashmiri peaches: influence of sugar, KMS and storage conditions
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:1a5fc2accfe145d6b9193ddb2ed7c21e&Exemplar=1&LAN=DE A1 Shefali Wani A1 Rayees Ahmad Bakshi A1 Zakir S. Khan A1 Shemilah Fayaz A1 Khalid Muzaffar A1 B.N. Dar PB Elsevier YR 2021 K1 Peach K1 Rheology K1 Sensory evaluation K1 Acidity K1 Syrup concentration K1 Science (General) K1 Q1-390 K1 Social sciences (General) K1 H1-99 JF http://www.sciencedirect.com/science/article/pii/S2405844021018843 LK http://dx.doi.org/https://doi.org/10.1016/j.heliyon.2021.e07781 DO https://doi.org/10.1016/j.heliyon.2021.e07781 SF ELIB - SuUB Bremen
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