Pandiselvam, R. Et Al. 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 , vol.53, no.6 , 737-762.

Pandiselvam, R., Tak, Y., OLUM, E., Sujayasree, O., Tekgül, Y., Çalışkan Koç, G., ... Kaur, 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 , vol.53, no.6, 737-762.

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, 737-762, 2022

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, pp.737-762, 2022

Pandiselvam, R. Et Al. (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 , vol.53, no.6, pp.737-762.

@article{article, author={Ravi Pandiselvam Et Al. }, title={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={JOURNAL OF TEXTURE STUDIES}, year=2022, pages={737-762} }