Rheological behaviour and colour changes of ginger paste during storage
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Reference21 articles.
1. Thermal Kinetics of Color Change, Rheology, and Storage Characteristics of Garlic Puree/Paste
2. Thermal Kinetics of Colour Degradation and Storage Characteristics of Onion Paste
3. Colour degradation and rheology of green chilli puree during thermal processing
4. A Fraction Conversion Kinetic Model for Thermal Degradation of Color in Red Chilli Puree and Paste
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