Author:
Patange Dnyaneshwar Devrao,Pansare Karan Sudarshan,Kumar Manoj,Kumari Arti,Kamble Dinkar Keshav,Chandran Deepak,Gaikwad Nikhil Babruvan,Waghmare Roji,Radha ,Lorenzo Jose M.
Publisher
Springer Science and Business Media LLC
Subject
Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry
Reference58 articles.
1. Agarwal T, Singh R, Shukla A, Waris I, Gujrati A (2012) Comparative analysis of antibacterial activity of four Piper betel varieties. Adv Appl Sci Res 3(2):698–705
2. Ali A, Lim XY, Chong CH, Mah SH, Chua BL (2018) Optimization of ultrasound-assisted extraction of natural antioxidants from Piper betel using response surface methodology. LWT 89:681–688
3. Amevor PM, Laryea D, Barimah J (2018) Sensory evaluation, nutrient composition and microbial load of cashew nut–chocolate spread. Cogent Food Agric 4:180–189
4. AOAC (2005). Official method of analysis 18thEdn. Association of Official Analytical Chemists. Washigton DC, USA
5. Azzam MA, Fatma MM, Abdl-Hameed MS (2017) Making low-fat butter spread- like enriched with oat’s and barley’s milk. J Food Dairy Sci 8(8):341–345
Cited by
7 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