Author:
Kumar Amardeep,Begum Arjuara,Hoque Monjurul,Hussain Saddam,Srivastava Brijesh
Reference25 articles.
1. Blanching of strawberries by ohmic heating: Effects on the kinetics of mass transfer during osmotic dehydration;Allali;Food and Bioprocess Technology,2010
2. Changes in color and rheological behavior of pineapple concentrate through various evaporation methods;Assawarachan;International Journal of Agricultural and Biological Engineering,2010
3. Effect of temperature on the drying characteristics, colour and ascorbic acid content of green and gold kiwifruits;Diamante;International Food Research Journal,2010
4. Accelerated texture softening of some root vegetables by Ohmic heating;Farahnaky;Journal of Food Engineering,2012
5. Food texture as affected by ohmic heating : Mechanisms involved, recent findings, benefits, and limitations;Gavahian;Trends in Food Science & Technology,2019
Cited by
26 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