Physical and chemical properties ofNam Prig Noom, a Thai green-chili paste, following ultra-high pressure and thermal processes
Author:
Publisher
Informa UK Limited
Subject
Condensed Matter Physics
Link
http://www.tandfonline.com/doi/pdf/10.1080/08957959.2013.765869
Reference42 articles.
1. Effect of high-pressure processing on volatile composition and odour of cherry tomato purée
2. Flavor Characterization of Sugar-Added Pennywort (Centella asiatica L.) Juices Treated with Ultra-High Pressure and Thermal Processes
3. Comparison of dynamic viscoelastic and physicochemical properties of pressurised and pasteurised longan juices with xanthan addition
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