Optimizing the formulation for reduced‐calorie and antioxidant‐rich sapodilla‐based spread using hybrid computational techniques and fuzzy analysis of sensory data-Reference-Cited by-同舟云学术

Optimizing the formulation for reduced‐calorie and antioxidant‐rich sapodilla‐based spread using hybrid computational techniques and fuzzy analysis of sensory data

Published:2021-03-03 Issue:5 Volume:44 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Shaikh Anas Ejaz Yasmeen¹^ORCID,Chakraborty Snehasis¹^ORCID

Affiliation:

1. Department of Food Engineering and Technology Institute of Chemical Technology Mumbai India

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13676

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3. AliahJ.(2015). Extraction of tannin (proanthocyanidins) from sapodilla fruit (Manilkara zapota). Undergrad Research Project. 21 November 2018.http://umkeprints.umk.edu.my/4356

4. Chemical composition, bioactive compounds, and volatiles of six table grape varieties (Vitis vinifera L.)

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