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                                       Details for article 14 of 18 found articles
 
 
  Process development of bottle gourd sweetmeat by microwave heating: Changes in rheological, textural, sensory and morphological parameters
 
 
Title: Process development of bottle gourd sweetmeat by microwave heating: Changes in rheological, textural, sensory and morphological parameters
Author: bhat, Suheela
Saini, Charanjiv Singh
Sharma, Harish Kumar
Appeared in: Food bioscience
Paging: Volume 24 (2018) nr. C pages 95-102
Year: 2018
Contents:
Publisher: Published by Elsevier B.V.
Source file: Elektronische Wetenschappelijke Tijdschriften
 
 

                             Details for article 14 of 18 found articles
 
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