Effect of hypotonic and hypertonic solutions on...

Innovative Food Science & Emerging Technologies 2012 / 10 Vol. 16

Effect of hypotonic and hypertonic solutions on impregnation of curcuminoids in coconut slices

Bellary, Ashwini N., Rastogi, Navin K.
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Volume:
16
Language:
english
Pages:
8
Journal:
Innovative Food Science & Emerging Technologies
DOI:
10.1016/j.ifset.2012.04.003
Date:
October, 2012
File:
PDF, 947 KB
english, 2012
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