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Optimization of process variables viz., temperature and time for vacuum concentration of pitahaya (Hylocereus polyrhizus) fruit juice, its effect on total soluble solids, water act... Por M. X. Rosemary, G. J. Suresh, R. Venugopalan, K. R. Vasudeva, G. K. Sadananda, G. Karunakaran, G. S. K. Swamy
Publicado em 2025-02-01
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Process optimization of vacuum concentration of Karonda fruit juice using response surface methodology: effects on antioxidant activity, iron content and GCMS profile Por A. S. Chinmayi, G. J. Suresha, M. X. Rosemary, G. K. Sadananda, R. Venugopalan, K. R. Vasudeva, K. B. Suresha, G. S. K. Swamy
Publicado em 2024-11-01
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