Characterization and Functional Product Development from Bael (Aegle marmelos L. Correa) Fruit Pulp-Reference-Cited by-同舟云学术

Characterization and Functional Product Development from Bael (Aegle marmelos L. Correa) Fruit Pulp

Published:2015-11-20 Issue:4 Volume:40 Page:770-779
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Asghar Nosheen¹,Imran Muhammad²,Mushtaq Zarina¹,Ahmad Rabia Shabir¹,Khan Muhammad Kamran²,Ahmad Nazir²,Ahmad Uswa¹

Affiliation:

1. Department of Food Science, Nutrition and Home Economics; Government College University; Faisalabad 38000 Pakistan

2. Institute of Home and Food Sciences; Faculty of Science and Technology; Government College University; Faisalabad Pakistan

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12658/fullpdf

Reference48 articles.

1. Physico-chemical properties and sensory evaluation of jam made from black-plum fruit (Vitex doniana);Ajenifujah-Solebo;African J. Food. Agric. Nutr. Develop.,2011

2. Utilization of bael for processing;Anju;J. Res.,2006

3. Phytochemistry and medicinal uses of the bael fruit (Aegle marmelos Correa): A concise review;Baliga;Int. J. Food. Res.,2011

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