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International Journal of Food Sciences and Nutrition Volume 62, 2011 - Issue 4
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Development of a ginger-based appetizer in the form of ready-to-reconstitute mix and ready-to-drink beverage

D. D. Wadikar Defence Food Research Laboratory, Siddarthanagar, Mysore, Karnataka, India
,
C. V. Madhura Defence Food Research Laboratory, Siddarthanagar, Mysore, Karnataka, India
&
K. S. Premavalli Defence Food Research Laboratory, Siddarthanagar, Mysore, Karnataka, IndiaCorrespondence[email protected] [email protected]
Pages 404-409 | Published online: 14 Mar 2011

References

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  • Wadikar DD, Majumdar TK, Nanjappa C, Premavalli KS, Bawa AS. 2008. Development of pepper based shelf stable appetizers by response surface methodology (RSM). LWT Food Sci Technol. 41:1400–1411.
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