Boiling-induced changes on physicochemical, bioactive...

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Food Science and Technology International 2019 / 12

Boiling-induced changes on physicochemical, bioactive compounds, color, and texture properties of pumpkin (Cucurbita maxima)

Monalisa, K, Bhuiyan, JA, Islam, MZ, Sayem, ASM
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Journal:
Food Science and Technology International
DOI:
10.1177/1082013219894402
Date:
December, 2019
File:
PDF, 402 KB
2019
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