Probing of ultrasonic assisted pasteurization (UAP) effects on physicochemical profile and storage stability of jambul (Syzygium cumini L.) squash

Muhammad Nadeema Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan

https://orcid.org/0000-0002-7066-4334

Shahwana Tehreema Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan

Muhammad Mudassar Ali Nawaz Ranjhaa Institute of Food Science and Nutrition, University of Sargodha, Sargodha, PakistanCorrespondence[email protected]

https://orcid.org/0000-0003-0278-864X

Aftab Ahmadb Institute of Home and Food Sciences, GC University, Faisalabad, Pakistan

Ahmad Dinc National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan

Ghulam Mueen Ud Dina Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan

Sadaf Javeriad Institute of Food Science and Nutrition, Gomal University D.I. Khan, Pakistan

Mian Nadeem Riaze Process Engineering R&D Center, Taxes A&M University, College Station, TX, USA

Azhari Siddeegf Department of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, SudanCorrespondence[email protected]

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Probing of ultrasonic assisted pasteurization (UAP) effects on physicochemical profile and storage stability of jambul (Syzygium cumini L.) squash

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Probing of ultrasonic assisted pasteurization (UAP) effects on physicochemical profile and storage stability of jambul (Syzygium cumini L.) squash

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