Edible films developed from carboxylic acid cross-linked sesame protein isolate: barrier, mechanical, thermal, crystalline and morphological properties

Por Sharma, Loveleen, Sharma, Harish Kumar, Saini, Charanjiv Singh
Publicado no J Food Sci Technol (2017)

Changes in total phenolic content and color of bottle gourd (Lagenaria siceraria) juice upon conventional and ohmic blanching

Por Bhat, Suheela, Saini, Charanjiv Singh, Sharma, Harish Kumar
Publicado no Food Sci Biotechnol (2017)