Effect of blanching and thermal preservation on rheology of curry leaf puree
Crossref DOI link: https://doi.org/10.1007/s11694-017-9621-3
Published Online: 2017-08-18
Published Print: 2018-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Meher, J.
Keshav, A. http://orcid.org/0000-0002-4063-8936
Mazumdar, B.
Keshav, S.
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