Drying of lotus rhizome slices: Influence of drying conditions on Fourier transform infrared spectroscopy, rheology, functional, and physicochemical characteristics of lotus rhizome powder-Reference-Cited by-同舟云学术

Drying of lotus rhizome slices: Influence of drying conditions on Fourier transform infrared spectroscopy, rheology, functional, and physicochemical characteristics of lotus rhizome powder

Published:2022-01-09 Issue:2 Volume:45 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Engineering

Author:

Showkat Qazi A.¹^ORCID,Majid Darakshan¹,Rather Jahangir A.¹,Naqash Saadiya²,Dar Basharat N.¹,Makroo Hilal A.¹^ORCID

Affiliation:

1. Department of Food Technology Islamic University of Science and Technology Awantipora India

2. Division of Food Science and Technology SKUAST‐K Srinagar India

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13954

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2. Effect of blanching on thermal color degradation kinetics and rheological behavior of rocket (Eruca sativa) puree

3. Effect of preprocessing methods on the physicochemical and functional properties of koreeb (Dactyloctenium aegyptium) seeds

4. Nutritional quality evaluation of electron beam-irradiated lotus (Nelumbo nucifera) seeds

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