1. Thermal and rheological properties of juices and syrups during non-centrifugal sugar cane (jaggery) production;Alarcón;Food and Bioproducts Processing,2020
2. Official methods of analysis;AOAC,2005
3. Official methods of analysis of the AOAC International;AOAC,2016
4. Osmotic dehydration kinetics of biofortified yellow-flesh cassava in contrast to white-flesh cassava (Manihot esculenta);Ayetigbo;Journal of Food Science & Technology,2019
5. Optimization of processing variables for the development of virgin coconut oil cake based extruded snacks;Beegum;Journal of Food Process Engineering,2019