Anthology of palm sap: The global status, nutritional composition, health benefits & value added products

Trends in Food Science & Technology - Tập 119 - Trang 530-549 - 2022
Chayanika Sarma1,2, Gopinath Mummaleti1, Vignesh Sivanandham3, Sureshkumar Kalakandan1, Ashish Rawson4, Arunkumar Anandharaj4
1Department of Food Biotechnology, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur, 613005, Tamil Nadu, India
2Bharathidasan University, Tiruchirappalli, 620024, Tamil Nadu, India
3Department of Technology Dissemination, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur, 613005, Tamil Nadu, India
4Department of Food Safety and Quality Testing, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur, 613005, Tamil Nadu, India

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Trends in Food Science & Technology

Tập 119

530-549

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