Advanced osmotic dehydration techniques combined with emerging drying methods for sustainable food production: Impact on bioactive components, texture, color, and sensory properties of food.

MLA

Pandiselvam, Ravi, et al. “Advanced Osmotic Dehydration Techniques Combined with Emerging Drying Methods for Sustainable Food Production: Impact on Bioactive Components, Texture, Color, and Sensory Properties of Food.” Journal of Texture Studies, vol. 53, no. 6, Oct. 2022, pp. 737–62. EBSCOhost, https://doi.org/10.1111/jtxs.12643.

APA

Pandiselvam, R., Tak, Y., Olum, E., Sujayasree, O. J., Tekgül, Y., Çalışkan Koç, G., Kaur, M., Nayi, P., Kothakota, A., & Kumar, M. (2022). Advanced osmotic dehydration techniques combined with emerging drying methods for sustainable food production: Impact on bioactive components, texture, color, and sensory properties of food. Journal of Texture Studies, 53(6), 737–762. https://doi.org/10.1111/jtxs.12643

Chicago

Pandiselvam, Ravi, Yamini Tak, Emine Olum, O J Sujayasree, Yeliz Tekgül, Gülşah Çalışkan Koç, Manpreet Kaur, Pratik Nayi, Anjineyulu Kothakota, and Manoj Kumar. 2022. “Advanced Osmotic Dehydration Techniques Combined with Emerging Drying Methods for Sustainable Food Production: Impact on Bioactive Components, Texture, Color, and Sensory Properties of Food.” Journal of Texture Studies 53 (6): 737–62. doi:10.1111/jtxs.12643.