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Ashwini Bellary, N. and Rastogi, N. K. (2012) Effect of hypotonic and hypertonic solutions on impregnation of curcuminoids in coconut slices. Innovative Food Science and Emerging Technologies, 16. pp. 33-40.
Ashwini Bellary, N. and Rastogi, N. K. (2012) Effect of hypotonic and hypertonic solutions on impregnation of curcuminoids in coconut slices. Innovative Food Science and Emerging Technologies, 16. pp. 33-40.