Development of ginger based ready-to-eat appetizers by response surface methodology
Bibliographic Data
| ID | 11356013 |
|---|---|
| Authors | D D Wadikar (0000-0002-2651-8559), C Nanjappa (Defence Food Research Laboratory), K S Premavalli (Defence Food Research Laboratory, corresponding author), A S Bawa (Defence Food Research Laboratory) |
| Year | 2010 |
| Volume | 55 |
| Issue | 1 |
| Pages | 76-83 |
| Publication date | 2010-08-01 |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Appetite (JOURNAL) |
| Journal identifiers | ISSN: 0195-6663 • E-ISSN: 1095-8304 |
| Publisher | Elsevier BV (PUBLISHER) |
| DOI | 10.1016/j.appet.2010.04.004 |
| PMID | 20417239 |
| OpenAlex | W2033689313 |
| Language | EN |
| Citations received | 2 |
| References cited | 10 |
Biology · Botany · Central composite design · Chromatography · Flavor · Ingredient · Pungency · Response surface methodology · Rhizome · SALSA · Shelf life · Chemistry · Environmental Science · Food Science and Nutritional Studies · Plant Physiology and Cultivation Studies · Postharvest Quality and Shelf Life Management · Food Science
| Citations per year | 0.13 |
|---|---|
| Citation span | 2011 - 2014 (4) |
| Highly cited | No |