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Published in Heliyon (30.08.2024)
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Modeling of Peroxidase Inactivation and Temperature Profile During Infrared Blanching of Red Bell Pepper: POD Inactivation and Temperature Profile
Jeevitha, G.C., Hebbar, H. Umesh, Raghavarao, K.S.M.S.
Published in Journal of food processing and preservation (01.02.2016)
Published in Journal of food processing and preservation (01.02.2016)
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Application of Electromagnetic Radiations and Superheated Steam for Enzyme Inactivation in Green Bell Pepper: EMR and SHS Based Enzyme Inactivation
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Published in Journal of food processing and preservation (01.12.2015)
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Electromagnetic Radiation-Based Dry Blanching of Red Bell Peppers: A Comparative Study
Jeevitha, G.C., Hebbar, H. Umesh, Raghavarao, K.S.M.S.
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Published in Journal of food process engineering (01.10.2013)
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