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/vufind/Search/Results?lookfor=%22Vedashree%2C+M%22&type=Person&sort=year
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PubPharm (12)
1
Coffee leaf valorisation into functional wheat flour rusk : their nutritional, physicochemical, and sensory properties
enthalten in:
Journal of food science and technology
| 2024
von
Patil, S.
|
Vedashree, M.
|
Sakhare, S.
| +1
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2
Coffee leaf valorisation into functional wheat flour rusk: their nutritional, physicochemical, and sensory properties
enthalten in:
Journal of food science and technology
| 2024
von
Patil, S.
|
Vedashree, M.
|
Sakhare, S.
| +1
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3
Valorization of coffee leaves as a potential agri-food resource : bio-active compounds, applications and future prospective
enthalten in:
Planta
| 2022
von
Patil, S.
|
Vedashree, M.
|
Murthy, P.
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4
Valorization of coffee leaves as a potential agri-food resource: bio-active compounds, applications and future prospective
enthalten in:
Planta
| 2022
von
Patil, S.
|
Vedashree, M.
|
Murthy, P.
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5
Valorization of coffee leaves as a potential agri-food resource: bio-active compounds, applications and future prospective
enthalten in:
Planta
| 2022
von
Patil, S.
|
Vedashree, M.
|
Murthy, P.
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6
Valorization of coffee leaves as a potential agri-food resource: bio-active compounds, applications and future prospective
enthalten in:
Planta
| 2022
von
Patil, S.
|
Vedashree, M.
|
Murthy, P.
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7
Characterization of volatile components from ginger plant at maturity and its value addition to ice cream
enthalten in:
Journal of food science and technology
| 2020
von
Vedashree, M.
|
Asha, M.
|
Roopavati, C.
| +1
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8
Characterization of volatile components from ginger plant at maturity and its value addition to ice cream
enthalten in:
Journal of food science and technology
| 2020
von
Vedashree, M.
|
Asha, M.
|
Roopavati, C.
| +1
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9
Characterization of volatile components from ginger plant at maturity and its value addition to ice cream
enthalten in:
Journal of food science and technology
| 2020
von
Vedashree, M.
|
Asha, M.
|
Roopavati, C.
| +1
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10
Characterization of volatile components from ginger plant at maturity and its value addition to ice cream
enthalten in:
Journal of food science and technology
| 2020
von
Vedashree, M.
|
Asha, M.
|
Roopavati, C.
| +1
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1
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Anethum graveolens - chemistry
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Coffee
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2020-
2
2010-2019
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Englisch
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