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Effect of thermal and non-thermal processing on astringency reduction and nutrient retention in cashew apple fruit and its juice

Published Online: 2020-08-28

Published Print: 2021-06

Authors

Das, Ipsita http://orcid.org/0000-0002-8085-9629
Sasmal, Sonia

Arora, Amit
Funding

Funding for this research was provided by:

University Grants Commission (F.15-1/2015-17/PDFWM-2015-17-ORI-35369F.15-1/2015-17/PDFWM-2015-17-ORI-35369)

Tata TrustsTata Trusts (DGDON 422)
License Information

Text and Data Mining valid from 2020-08-28

Version of Record valid from 2020-08-28
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Article History

Revised: 5 June 2020

Accepted: 18 August 2020

First Online: 28 August 2020

Document is current