K. Kumarakuru, P. Vasanthaku, V. Meyappan, K. Sundar
{"title":"Impact of Thermal Process on Quality Characteristics of Instant Squid Mix","authors":"K. Kumarakuru, P. Vasanthaku, V. Meyappan, K. Sundar","doi":"10.3923/ajft.2020.35.42","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"61 1","pages":"35-42"},"PeriodicalIF":0.0000,"publicationDate":"2019-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"American Journal of Food Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.3923/ajft.2020.35.42","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}