Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Anju, K. B."'
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Shameena Beegum, P. P., Manikantan, M. R., Anju, K. B., Vinija, V., Pandiselvam, R., Jayashekhar, S., Hebbar, K. B.
Publikováno v:
Journal of Food Processing & Preservation; Nov2022, Vol. 46 Issue 11, p1-11, 11p
Autor:
Vasuki, A.1 vasukiannadurai2211@gmail.com, Paulpandi, V. K.2, Singh, R. Durai1, Gurusamy, A.1, Mahendran, P. P.1, Sivakumar, T.3, Prabakaran, K.4
Publikováno v:
Agricultural Science Digest. Apr2024, Vol. 44 Issue 2, p238-243. 6p.
Autor:
Ramesh, S. V., Pandiselvam, R., Shameena Beegum, P. P., Shil, Sandip, Sugatha, P., Sharanya, K., Manikantan, M. R., Gopal, Murali, Hebbar, K. B., Uchoi, Anok, Das, Alpana, Bhat, Ravi, Gowda, B. Hanumanthe, Kumar, Prabhat
Publikováno v:
Frontiers in Sustainable Food Systems; 2024, p1-11, 11p
Autor:
Singh, Rajendra1 rsinghpu@gmail.com
Publikováno v:
Serket. Jun2023, Vol. 19 Issue 3, p267-318. 52p.
Autor:
Yüksel, Ayşe Nur1 (AUTHOR), Pandiselvam, Ravi2 (AUTHOR)
Publikováno v:
Journal of Food Processing & Preservation. 3/29/2023, p1-6. 6p.
Autor:
Çalışkan Koç G; Eşme Vocational School, Food Processing Department, Food Technology Program, Uşak University, Uşak, Turkey., Yüksel Sarıoğlu H; Department of Food Engineering, Ege University, Bornova, Izmir, Turkey., Dirim SN; Department of Food Engineering, Ege University, Bornova, Izmir, Turkey., Pandiselvam R; Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod, Kerala, India.
Publikováno v:
Journal of texture studies [J Texture Stud] 2023 Oct 05. Date of Electronic Publication: 2023 Oct 05.
Autor:
Ian Anderson
Spices have been highly valued since at least the Bronze Age, with the so-called Spice Trade, spanning Asia to the Mediterranean, developing from the late centuries BC. By the first century AD, Roman society spent vast sums fuelling their demand for
