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Rahath Kubra, I. and Jagan Mohan Rao, L. (2012) An Impression on Current Developments in the Technology, Chemistry, and Biological Activities of Ginger (Zingiber officinale Roscoe). Critical Reviews in Food Science and Nutrition, 52. 651-688 . ISSN 1549-7852

Rastogi, N. K. (2012) Recent Trends and Developments in Infrared Heating in Food Processing. Critical Reviews in Food Science and Nutrition, 52. pp. 737-760.