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Moisture desorption isotherms of fresh Jamun (Syzygium cumini) fruit.
- Published in:
- Indian Journal of Agricultural Research, 2017, v. 51, n. 3, p. 267, doi. 10.18805/ijare.v51i03.7917
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- Article
Development of process technology for preparation of beverages from watermelon with pectin as stabilizer.
- Published in:
- Journal of Food Measurement & Characterization, 2024, v. 18, n. 6, p. 4692, doi. 10.1007/s11694-024-02524-8
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- Article
Development and evaluation of retort pouch processed chhenapoda (cheese based baked sweet).
- Published in:
- Journal of Food Science & Technology, 2019, v. 56, n. 1, p. 302, doi. 10.1007/s13197-018-3490-6
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- Article
Effect of Modified Two-step Sintering Approaches on Potassium Tantalum Niobate-Barium Titanate (KTN-BT) Ceramics and Their Dielectric and Piezoelectric Properties.
- Published in:
- Science of Sintering, 2020, v. 52, n. 1, p. 97, doi. 10.2298/SOS2001097K
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- Article
Effect of modified atmosphere packaging on physical, bio-chemical and functional properties of Jamun (Syzygium cumini) during storage.
- Published in:
- Indian Journal of Traditional Knowledge, 2022, v. 21, n. 4, p. 865, doi. 10.56042/ijtk.v21i4.32700
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- Article