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1.
Physiochemical, sensorial, and rheological characteristics of sauce developed from Kashmiri apples: Influence of cultivars and storage conditions.
Food Sci Nutr
; 10(6): 1685-1693, 2022 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-35702308
2.
Physiochemical, sensorial and rheological characteristics of puree developed from Kashmiri peaches: influence of sugar, KMS and storage conditions.
Heliyon
; 7(8): e07781, 2021 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-34458618
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