Impact of Integrated Ultra Violet-Ozone Treatment on Textural and Structural Properties of Dough Made of Natural Fiber Based Agro Residues

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dc.contributor.authorM.P. Harikrishnan
dc.contributor.authorV. Vishnu
dc.contributor.authorAnjineyulu Kothakota
dc.contributor.authorPandiselvam, R.
dc.contributor.authorT. Venkatesh
dc.contributor.authorSaju Pillai
dc.contributor.authorManikantan, M.R.
dc.date.accessioned2023-02-22T05:00:06Z
dc.date.available2023-02-22T05:00:06Z
dc.date.issued2023
dc.identifier.citationJOURNAL OF NATURAL FIBERS 2023, VOL. 20, NO. 1, 2161690en_US
dc.identifier.urihttp://hdl.handle.net/123456789/8692
dc.language.isoenen_US
dc.subjectBiodegradable cutleriesen_US
dc.subjectbinding agentsen_US
dc.subjectUVen_US
dc.subjectozonationen_US
dc.subjectde-oiled rice branen_US
dc.subjectvirgin coconut oil cakeen_US
dc.subjectglass transition temperatureen_US
dc.titleImpact of Integrated Ultra Violet-Ozone Treatment on Textural and Structural Properties of Dough Made of Natural Fiber Based Agro Residuesen_US
dc.typeArticleen_US

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