K. Kumarakuru
School of Agriculture, PRIST Deemed University, 613403 Thanjavur, Tamil Nadu, India
P. Vasanthakumari
Indian Institute of Food Processing Technology, 613005 Thanjavur, Tamil Nadu, India
V. Meyappan
Department of Biotechnology, Pondicherry University, 605014 Puducherry, India
K. Sundar
Department of Microbiology, PRIST Deemed University, Puducherry Campus, 605007 Puducherry, India
LiveDNA: 91.29924
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How to cite this article
K. Kumarakuru, P. Vasanthakumari, V. Meyappan and K. Sundar, 2020. Impact of Thermal Process on Quality Characteristics of Instant Squid Mix. American Journal of Food Technology, 15: 35-42.
DOI: 10.3923/ajft.2020.35.42
URL: https://scialert.net/abstract/?doi=ajft.2020.35.42
DOI: 10.3923/ajft.2020.35.42
URL: https://scialert.net/abstract/?doi=ajft.2020.35.42