Items where Author is "Rathnakumar, K."
 | Up a level |
Group by: Item Type | No Grouping
Jump to: Article
Number of items: 3.
Article
(2025) Ozone-Based Oxidation Treatment to Enhance Food Drying Rate and Quality: Mechanisms, Current Knowledge, and Future Outlook. Food and Bioprocess Technology. p. 20. ISSN 1935-5130
(2023) How high hydrostatic pressure treatment modifies the physicochemical and nutritional attributes of polysaccharides? Food Hydrocolloids. ISSN 0268005X (ISSN)
(2023) Ovalbumin, an outstanding food hydrocolloid: Applications technofunctional attributes, and nutritional facts, A systematic review. Food Hydrocolloids. p. 24. ISSN 0268-005X