Effect of microfluidization on quality characteristics of sapodilla (Manilkara achras L.) juice-Reference-Cited by-同舟云学术

Effect of microfluidization on quality characteristics of sapodilla (Manilkara achras L.) juice

Published:2022-12 Issue: Volume:162 Page:112089
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Singh Sukh Veer,Singh Rakhi,Verma Kiran,Kamble Meenatai G.,Tarafdar Ayon,Chinchkar Ajay V.,Pandey Arun Kumar,Sharma Minaxi,Kumar Gupta Vijai,Sridhar Kandi,Kumar Shiv

Publisher

Elsevier BV

Subject

Food Science

Reference49 articles.

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3. 1H NMR spectroscopy and chemometrics evaluation of non-thermal processing of orange juice;Alves Filho;Food Chemistry,2016

4. Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Time-dependent and steady-state shear;Augusto;Journal of Food Engineering,2012

5. Effect of high pressure homogenization (HPH) on the rheological properties of a fruit juice serum model;Augusto;Journal of Food Engineering,2012

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