| Affiliation: | 1. Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, 148 106, Punjab, India;2. DryPro Tech Lab., Chemical Engineering, Indian Institute of Technology Gandhinagar, Palaj, 382 355, Gujarat, India;1. Depto. de Tecnología de Procesos Biológicos y Bioquímicos, Universidad Simón Bolívar, Aptdo. 89000, Caracas, 1080-A, Venezuela;2. INRA, UR 1268 Biopolymères, Interactions & Assemblages (BIA), BP 71627, 44316, Nantes, France;1. Laboratoire Charles Coulomb (L2C), Univ. Montpellier, CNRS, Montpellier, France;2. UMR IATE 1206, Univ.Montpellier, CIRAD, INRA, SupAgro, Montpellier, France;1. Chair of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland;2. Institute of Soil Science and Plant Cultivation, State Research Institute, Puławy, Poland;1. UMR IATE, INRA, CIRAD, Montpellier SupAgro, Université de Montpellier, 34060 Montpellier, France;2. VTT Technical Research Centre of Finland, P.O. 1000, FI-02044 VTT, Finland;3. Nofima, Norwegian Institute of Food Fisheries and Aquaculture, Osloveien 1, P.O. Box 210, NO – 1431 Ås, Norway;1. Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Queensland, Australia;2. Centre for Food Innovation, The University of Tasmania, Tasmania, Australia |
