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Rheological Properties of Plum Concetrate

by Jasim Ahmed.

Source: Journal of Food Science and TechnologyMaterial type: Text Text; Format: print ; Literary form: Not fiction Publication details: July - August 1998Availability: Items available for loan: 1 .

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Effect of Processing Temperature and Storage on Colour of Garlic Paste

by Jasim Ahmed.

Source: Journal of Food Science and TechnologyMaterial type: Text Text; Format: print ; Literary form: Not fiction Publication details: May - June 2002Availability: Items available for loan: 1 .

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Preparation and Storage Studies on Onion - Ginger - Garlic Paste

by Jasim Ahmed.

Source: Journal of Food Science and TechnologyMaterial type: Text Text; Format: print ; Literary form: Not fiction Publication details: September - October 2002Availability: Items available for loan: 1 .

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Effect of Processing Temperature and Storage on Colour of Garlic Paste

by Jasim Ahmed.

Source: Journal of Food Science and TechnologyMaterial type: Text Text; Format: print ; Literary form: Not fiction Publication details: May - June 2002Availability: Items available for loan: 1 .

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Rheology of xanthan gum: Effect of concentration, temperature and high - pressure

by Jasim Ahmed.

Source: Journal of Food Science and TechnologyMaterial type: Text Text; Format: print ; Literary form: Not fiction Publication details: July - August 2005Availability: Items available for loan: 1 .

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Dynamic and steady shear rheology of fruit puree based baby foods

by Jasim Ahmed.

Source: Journal of Food Science and TechnologyMaterial type: Text Text; Format: print ; Literary form: Not fiction Publication details: November - December 2007Availability: Items available for loan: 1 .

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