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Impact of high pressure processing on the rheological, thermal and morphological characteristics of mango kernel

Maninder Kaur1, Sneh Punia2, Kawaljit Singh Sandhu3

  • 1Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India.

International Journal of Biological Macromolecules
|August 19, 2019
PubMed

Keywords:
Mango kernel starchMorphologyNon-thermal processing-HPRheologyThermal

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