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Changes in total phenolic content and color of bottle gourd (Lagenaria siceraria) juice upon conventional and ohmic blanching.
Bhat, Suheela; Saini, Charanjiv Singh; Sharma, Harish Kumar.
Afiliação
  • Bhat S; Department of Food Engineering and Technology, Sant Longowal Institute of Engineering & Technology (SLIET), Sangrur, Punjab, 148106 India.
  • Saini CS; Department of Food Engineering and Technology, Sant Longowal Institute of Engineering & Technology (SLIET), Sangrur, Punjab, 148106 India.
  • Sharma HK; Department of Food Engineering and Technology, Sant Longowal Institute of Engineering & Technology (SLIET), Sangrur, Punjab, 148106 India.
Food Sci Biotechnol ; 26(1): 29-36, 2017.
Article em En | MEDLINE | ID: mdl-30263506
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2017 Tipo de documento: Article
Texto completo
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2017 Tipo de documento: Article