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Pandiselvam R, Kothakota A, Manikantan MR. Food processing and implications to the textural, structural, and rheological characteristics of food. J Texture Stud 2022; 53:707-708. [PMID: 36481991 DOI: 10.1111/jtxs.12732] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 11/21/2022] [Indexed: 12/13/2022]
Affiliation(s)
- R Pandiselvam
- Physiology, Biochemistry, and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod, India
| | - Anjineyulu Kothakota
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, India
| | - M R Manikantan
- Physiology, Biochemistry, and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod, India
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