Author:
Ade-Omowaye B.I.O.,Rastogi N.K.,Angersbach A.,Knorr D.
Reference44 articles.
1. Effects of high hydrostatic pressure or high intensity electrical field pulse pre-treatment on dehydration characteristics of red paprika
2. MA Amerine, RM Pangborg, and EB. Roessler, 1965 . Principles of sensory evaluation of food . New York: Academic Press. p.120 -128 .
3. AOAC . 1990 . Official method of analysis , 15th Ed. Arlington, VA: Association of Official Analytical Chemists, 930.04. P40 , 69 .
4. Optimisation of Germination Conditions by Response Surface Methodology of a High Amylose Rice ( ) Cultivar
Cited by
65 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献