Response surface optimization of the enzymatic clarification process for apple ber juice and pasteurization by thermal and pulsed light treatments-Reference-Cited by-同舟云学术

Response surface optimization of the enzymatic clarification process for apple ber juice and pasteurization by thermal and pulsed light treatments

Published:2023-06-02 Issue:5 Volume:17 Page:4495-4505
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Chakraborty Snehasis^ORCID,Mahale Sagar^ORCID,Dhar Rishab^ORCID

Funder

Ministry of Food Processing Industries

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11694-023-01976-8.pdf

Reference44 articles.

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3. National Horticulture Board (NHB), Second Advance Estimates (2021–22) of Area and Production of Horticultural Crops released by the Department of Agriculture and Farmers Welfare, Ministry of Agriculture & Farmers Welfare, Government of India (2020)

4. H. Krishna, A. Parashar, J. Food Biochem. 37, 571 (2013)

5. F. Elmas, E. Varhan, M. Koç, J. Food Meas. Charact. 13, 70 (2019)

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