Author:
Ahmed Jasim,Shivhare U.S.,Singh P.
Subject
General Medicine,Food Science,Analytical Chemistry
Reference33 articles.
1. Ahmed, J., & Ramaswamy, H. S. (2003). Response surface methodology in rheological characterization of papaya puree. International Journal of Food Properties. In Press.
2. Colour degradation kinetics of spinach, mustard leaves, and mixed puree;Ahmed;Journal of Food Science,2002
3. Thermal kinetics of colour change, rheology and storage characteristics of garlic puree/paste;Ahmed;Journal of Food Science,2001
4. Colour degradation and rheology of green chilli puree during thermal processing;Ahmed;International Journal of Food Science & Technology,2002
5. Rheological characteristics and kinetics of colour degradation of green chilli puree;Ahmed;Journal of Food Engineering,2000
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