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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| Title: | 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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| 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 |
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