Zobrazeno 1 - 9
of 9
pro vyhledávání: '"G. K. Sadananda"'
Autor:
A. S. Chinmayi, G. J. Suresha, M. X. Rosemary, G. K. Sadananda, R. Venugopalan, K. R. Vasudeva, K. B. Suresha, G. S. K. Swamy
Publikováno v:
Discover Food, Vol 4, Iss 1, Pp 1-12 (2024)
Abstract In the realm of fruit processing, karonda juice stands out for its elevated moisture levels, posing challenges in storage and transportation. This study presents a pioneer effort for concentration of karonda juice through optimizing the proc
Externí odkaz:
https://doaj.org/article/a4487a1c8699428da7904979773d77de
Publikováno v:
International Journal of Current Microbiology and Applied Sciences. 9:511-519
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4042a118d8fab031d7e483a90f5b7cce
https://doi.org/10.20546/ijcmas.2020.901.056
https://doi.org/10.20546/ijcmas.2020.901.056
Autor:
G K Sadananda
Publikováno v:
International Journal of Pure & Applied Bioscience. 6:85-93
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e3446d58504a0cafff67ea00aaea5d3d
https://doi.org/10.18782/2320-7051.5137
https://doi.org/10.18782/2320-7051.5137
Publikováno v:
Medicinal Plants - International Journal of Phytomedicines and Related Industries. 11:73
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::36810d1f2b4a0a3b2cb5b7d8dc6add87
https://doi.org/10.5958/0975-6892.2019.00010.8
https://doi.org/10.5958/0975-6892.2019.00010.8
Autor:
Naz, Nosheen1 noshinaz93@gmail.com, Khan, Moazzam Rafiq1, Shabbir, Muhammad Asim1, Faisal, M. Naeem2
Publikováno v:
Pakistan Journal of Agricultural Sciences. Aug2021, Vol. 58 Issue 4, p1323-1330. 8p.
Autor:
Riemelmoser, E.O., Pippan, R.
Publikováno v:
Metallurgical & Materials Transactions. Part A; May99, Vol. 30 Issue 5, p1452, 5p
Publikováno v:
Metallurgical & Materials Transactions. Part A; May99, Vol. 30 Issue 5, p1449, 3p
Ready-to-Eat (RTE) describes foods that need not be cooked, reheated, or otherwise prepared before consuming them. Recent Advances in Ready-to-Eat Food Technology covers all the aspects of RTE from statistics, method of production, mechanization, the
