검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
Food application of an encapsulated phytochemically rich SC-CO2 extract of a polyherbal mix of tulsi, bay and cardamom: Shelf-life and frying stability of soybean oil Ghosh S, Chatterjee D, Mishra S, Bhattacharjee P Journal of Food Engineering, 171, 194, 2016 |
| 2 |
Development of methodology for assessment of shelf-life of fried potato wedges using electronic noses: Sensor screening by fuzzy logic analysis Chatterjee D, Bhattacharjee P, Bhattacharyya N Journal of Food Engineering, 133, 23, 2014 |