Thermal Kinetics of Colour Degradation and Storage Characteristics of Onion Paste

By Ahmed J.   Shivhare U.S.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 34, Iss. 6, 2001-09 ,pp. : 380-383

Academic Press

Access to resources Recommend Favorite

Physico-chemical characteristics of defatted rice bran and its utilization in a bakery product

By Sairam Sudha  

Journal of Food Science and Technology, Vol. 48, Iss. 4, 2011-08 ,pp. : 478-483

Springer Publishing Company

Access to resources Recommend Favorite

Antioxidative capacity, nutrient content and sensory quality of orange juice and an orange-lemon-carrot juice product after high pressure treatment and storage in different packaging

By Fernández García Avelina   Butz Peter   Bognàr Antal   Tauscher Bernhard  

European Food Research and Technology A, Vol. 213, Iss. 4-5, 2001-10 ,pp. : 290-296

Springer Publishing Company

Access to resources Recommend Favorite

Effects of storage on quality of carrot juices produced with lactofermentation and acidification

By Demir Nilay   Acar Jale   Bahçeci K.  

European Food Research and Technology A, Vol. 218, Iss. 5, 2004-04 ,pp. : 465-468

Springer Publishing Company

Access to resources Recommend Favorite

Development and quality evaluation of honey based carrot candy

By Durrani Anisa  

Journal of Food Science and Technology, Vol. 48, Iss. 4, 2011-08 ,pp. : 502-505

Springer Publishing Company

Access to resources Recommend Favorite