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Vacuum Impregnation Process and Its Potential in Modifying Sensory, Physicochemical and Nutritive Characteristics of Food Products

Published Online: 2022-05-05

Published Print: 2022-06

Authors

Panayampadan, Afthab Saeed

Alam, Mohammed Shafiq

Aslam, Raouf https://orcid.org/0000-0001-8756-0745
Kaur, Jaspreet
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Text and Data Mining valid from 2022-05-05

Version of Record valid from 2022-05-05
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Article History

Received: 7 June 2021

Accepted: 15 April 2022

First Online: 5 May 2022

Declarations

:

: The authors declare no competing interests.

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