2022peer-reviewed43 citations
Vacuum Impregnation Process and Its Potential in Modifying Sensory, Physicochemical and Nutritive Characteristics of Food Products
Afthab Saeed Panayampadan, Mohammed Shafiq Alam, Raouf Aslam, Jaspreet Kaur
Food Engineering Reviews
Concepts
Food industryAdaptabilityFood scienceBiochemical engineeringProcess (computing)Functional foodFood products