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International Journal of Food Properties Volume 5, 2002 - Issue 1
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Original Articles

STUDIES ON PRESERVATION OF SUGARCANE JUICE

O. P. Chauhan
,
Dheer SinghCorrespondence[email protected]
,
S. M. Tyagi
&
D. K. Balyan
Pages 217-229 | Received 18 Jul 2000, Accepted 14 Apr 2001, Published online: 06 Feb 2007

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Mariam A. Yinusa, Sunday A. Malomo & Tayo N. Fagbemi. (2022) Storage Changes in Antioxidants and Qualities of Single Strength Beverage Produced from Blends of ZOBO(hibiscus sabdarriffa), Carrots, Oranges and Pineapples. Journal of Culinary Science & Technology 0:0, pages 1-25.
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Jithender Bhukya, Debabandya Mohapatra & Ravindra Naik. (2023) Influence of low temperature hydrodynamic cavitation treatment on shelf life of ascorbic acid‐treated sugarcane juice. Journal of Food Process Engineering.
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Ricardo Aparecido Sasso, Guilherme Yuuki Koga, Dennis Coelho Cruz, Gustavo Figueira & Piter Gargarella. (2022) Failure analysis of oscillating hammer mill used in the sugarcane industry. Engineering Failure Analysis 139, pages 106472.
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N L Zaidan, S F Mohamad-Fuzi, I M Hailan, A A Roshidi, F Kormin, M F Abu-Bakar & S F Sabran. (2021) Physicochemical and sensory characteristic of treated sugarcane juice. IOP Conference Series: Earth and Environmental Science 736:1, pages 012073.
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