Effect of storage on physicochemical, microbial and antioxidant properties of pumpkin (Cucurbita moschata) candy-Reference-Cited by-同舟云学术

Effect of storage on physicochemical, microbial and antioxidant properties of pumpkin (Cucurbita moschata) candy

Published:2016-04-04 Issue:1 Volume:2 Page:
ISSN:2331-1932
Container-title:Cogent Food & Agriculture
language:en
Short-container-title:Cogent Food & Agriculture

Author:

Muzzaffar Sabeera¹,Baba Waqas N¹,Nazir Nuzhat¹,Masoodi F.A.¹,Bhat Mohd Munaff²,Bazaz Rafiya¹

Affiliation:

1. Department of Food Science and Technology, University of Kashmir Srinagar India

2. Sheri-Kashmir Institute of Agricultural University of Science and Technology Shalimar Srinagar India

Publisher

Informa UK Limited

Subject

General Earth and Planetary Sciences,General Engineering,General Environmental Science

Link

https://www.cogentoa.com/article/10.1080/23311932.2016.1163650.pdf

Reference31 articles.

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3. Color degradation kinetics of pineapple puree during thermal processing;Chutintrasri;Journal of Food Science and Technology,2007

4. Effect of industrial and domestic processing on antioxidant properties of pumpkin pulp;Dini;LWT - Food Science and Technology,2013

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