Pulsed light, microwave, and infrared treatments of jaggery: Comparing the microbial decontamination and other quality attributes-Reference-Cited by-同舟云学术

Pulsed light, microwave, and infrared treatments of jaggery: Comparing the microbial decontamination and other quality attributes

Published:2023-07 Issue: Volume:149 Page:109695
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Patel Akbarhusen Mahamadali^ORCID,Dhar Rishab^ORCID,Chakraborty Snehasis^ORCID

Funder

Ministry of Food Processing Industries

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference70 articles.

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5. Effects of microwave heat treatment on fungal growth, functional properties, total phenolic content, and antioxidant activity of sorghum (Sorghum bicolor L.) grain;Almaiman;Food Chemistry,2021

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