Olive (Elaeagnus latifolia) pulp and leather: Characterization after thermal treatment and interrelations among quality attributes-Reference-Cited by-同舟云学术

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Olive (Elaeagnus latifolia) pulp and leather: Characterization after thermal treatment and interrelations among quality attributes

Published:2020-08 Issue: Volume:278 Page:109948
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Basumatary Beatrice,Bhattacharya Suvendu,Das Amit Baran

Funder

Department of Science and Technology

All India Council for Technical Education

University Grants Commission

Tezpur University

Publisher

Elsevier BV

Subject

Food Science

Reference25 articles.

1. Effect of drying and storage time on the physico‐chemical properties of mango leathers;Azeredo;Int. J. Food Sci. Technol.,2006

2. Yield stress and time-dependent rheological properties of mango pulp;Bhattacharya;J. Food Sci.,1999

3. Rheological equations from molecular network theories;Carreau;Trans. Soc. Rheol.,1972

4. Glossary of Indian Medicinal Plants;Chopra,1956

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