Author:
Vikram V.B.,Ramesh M.N.,Prapulla S.G.
Reference41 articles.
1. Color degradation kinetics of spinach, mustard and mixed puree;Ahmed;Journal of Food Science,2002
2. Rheological characteristics and kinetics of color degradation of green chilli puree;Ahmed;Journal of Food Engineering,2000
3. Thermal degradation kinetics of carotenoids and visual color of papya puree;Ahmed;Journal of Food Science,2002
4. Chlorophyll and color of green chilli puree as affected by mesh size and temperature;Ahmed;International Journal of Food Properties,2000
5. Anonymous (2001). Natural food-fruit Vitamin C content. The Natural Food Hub. Available from http://www.naturalhub.com/natural_food_guide_fruit_vitamin_c.htm
Cited by
264 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