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Evaluation of dry microwave and hot water blanching on phys..:
Mandliya, Shubham
;
Majumdar, Jayshree
;
Misra, Sourav
..
Journal of Food Measurement and Characterization. 17 (2023) 3 - p. 2881-2891 , 2023
Link:
https://doi.org/10.1007/s11694-023-01833-8
RT Journal T1 <Title>Evaluation of dry microwave and hot water blanching on physicochemical, textural, functional and organoleptic properties of Indian gooseberry (Phyllanthus emblica)</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1007_s11694-023-01833-8&Exemplar=1&LAN=DE A1 Mandliya, Shubham A1 Majumdar, Jayshree A1 Misra, Sourav A1 Pattnaik, Monalisha A1 Mishra, Hari Niwas PB Springer Science and Business Media LLC YR 2023 SN 2193-4126 SN 2193-4134 JF Journal of Food Measurement and Characterization VO 17 IS 3 SP 2881 OP 2891 LK http://dx.doi.org/https://doi.org/10.1007/s11694-023-01833-8 DO https://doi.org/10.1007/s11694-023-01833-8 SF ELIB - SuUB Bremen
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