![](/img/cover-not-exists.png)
Process development of bottle gourd sweetmeat by microwave heating: Changes in rheological, textural, sensory and morphological parameters
bhat, Suheela, Saini, Charanjiv Singh, Sharma, Harish KumarLanguage:
english
Journal:
Food Bioscience
DOI:
10.1016/j.fbio.2018.05.009
Date:
May, 2018
File:
PDF, 991 KB
english, 2018