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    Effect of roasting on physicochemical, functional, thermal, pasting, and structural properties of tamarind seed powder

    Effect of roasting on physicochemical, functional, thermal, pasting, and structural properties of tamarind seed powder by M Geethalaxmi, Ujjwal Kumar, Vijay Verma, C K Sunil, Ashish Rawson, N Venkatachalapathy

    Published 2024-12-01
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  2. 2
    Dense phase carbon dioxide (DPCD) inactivation of microorganisms and enzymes, and its application in food: A review

    Dense phase carbon dioxide (DPCD) inactivation of microorganisms and enzymes, and its application in food: A review by Abhilash Arbal, Darshan Ghangale, Pranav Wadje, M Kiran Kumar, T S Byresh, Animesh Singh Sengar, C K Sunil

    Published 2024-12-01
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