Physical, chemical, textural, and thermal properties of cashew apple fruit-Reference-Cited by-同舟云学术

Physical, chemical, textural, and thermal properties of cashew apple fruit

Published:2019-05-22 Issue:5 Volume:42 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Singh Singam Suranjoy¹,Abdullah S.²,Pradhan Rama Chandra²^ORCID,Mishra Sabyasachi²^ORCID

Affiliation:

1. School of Engineering, Thornbrough BuildingUniversity of Guelph Guelph Ontario Canada

2. Department of Food Process EngineeringNational Institute of Technology Rourkela Odisha India

Funder

Department of Science and Technology

Science and Engineering Research Board

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13094

Reference37 articles.

1. Cottage processing of cashew apple juice in Nigeria: physico-chemical and sensory evaluation of product.

2. Evaluation of different cultivars of cashew (Anacardium occidentale L.) apple for physico‐chemical characteristics;Attri B. L.;Journal of Plantation Crops,1997

3. Some moisture dependent thermal properties of cashew kernel (Anarcardium occidental L.);Bart‐Plange A.;Australian Journal of Agricultural Engineering,2012

4. Cashew apple juice stabilization by microfiltration

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