Effect of blanching and thermal preservation on rheology of curry leaf puree-Reference-Cited by-同舟云学术

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Effect of blanching and thermal preservation on rheology of curry leaf puree

Published:2017-08-18 Issue:1 Volume:12 Page:105-117
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Meher J.,Keshav A.^ORCID,Mazumdar B.,Keshav S.

Publisher

Springer Science and Business Media LLC

Subject

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

Link

http://link.springer.com/article/10.1007/s11694-017-9621-3/fulltext.html

Reference62 articles.

1. S. Singh, P.K. More, S.M. Mohan, Indian J. Sci. Res. 4(1), 46–52 (2014)

2. LSS. Kirupa, R. Kavitha, Int. J. Food Nutr. Sci. 2(1), 102–107 (2013)

3. A.K. Das, V. Rajkumar, D.K. Dwivedi, Int. Food Res. J. 18, 563–569 (2011)

4. A.N. Kesari, S. Kesari, S.K. Singh, R.K. Gupta, G. Watal, J. Ethnopharmacol. 112(2), 305–311 (2007)

5. S. Ercan, Ç. Soysal, Nat. Sci. 5, 5–13 (2013)

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