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Dhakal, S. and Heldman, D.R. 2019. Application of Thermal Kinetic Models in Liquid Foods and Beverages with Reference to Ascorbic Acid, Anthocyanin and Furan – a Review. Journal of Food Science and Technology Nepal. 11, (Dec. 2019), 1–13. DOI:https://doi.org/10.3126/jfstn.v11i0.29645.