Author:
Karangwa Eric,Hayat Khizar,Rao Ling,Nshimiyimana Dominique Savio,Foh Mohamed B. K.,Li Li,Ntwali Janvier,Raymond Linda Virginie,Xia Shuqin,Zhang Xiaoming
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference20 articles.
1. Alkorta, I., Garbisu, C., Llama, M. J., & Serra, J. L. (1998). Industrial applications of pectic enzymes: a review. Process Biochemistry, 33, 21–28.
2. AOAC. (1999). Official methods of analysis. 5th Reversion (16th ed.). Gaithersburg: Association of Official Analytical Chemists.
3. Day, L., Xu, M., Øiseth, S. K., Hemar, Y., & Lundin, L. (2010). Control of morphological and rheological properties of carrot cell wall particle dispersions through processing. Food and Bioprocess Technology, 3, 928–934.
4. De Carvalho, J. M., Maia, G. A., De Figueiredo, R. W., De Brito, E. S., & Rodrigues, S. (2007). Development of a blended nonalcoholic beverage composed of coconut water and cashew apple juice containing caffeine. Journal of Food Quality, 30, 664–681.
5. Di Giacomo, G., & Taglieri, L. (2009). A new high-yield process for the industrial production of carrot juice. Food and Bioprocess Technology, 2, 441–446.
Cited by
17 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献