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Evaluating Volatile Flavor Stability in Retort‐Processed Semolina Pudding Incorporated With Encapsulated Cardamom Essential Oil: Impact of Packaging Material and Storage Conditions.

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Bibliographic Details
Title: Evaluating Volatile Flavor Stability in Retort‐Processed Semolina Pudding Incorporated With Encapsulated Cardamom Essential Oil: Impact of Packaging Material and Storage Conditions.
Authors: Varma, Kavya1, Kumar, Ranganathan1, kumardfrl@gmail.comr.kumar.dfrl@gov.in, Rajan, Anbarasan2, anbarasanjrajan@gmail.com, George, Johnsy1, Vasudevan, Venugopal1, Kumar, Dhananjay1, Reddy, Rajeshwar3
Source: Journal of Food Process Engineering; Jan2026, Vol. 49 Issue 1, p1-17, 17p
Database: Applied Science & Technology Source
Description
ISSN:01458876
DOI:10.1111/jfpe.70346