| Authors: |
Khalid S; National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000, Pakistan; Food Science Program, Division of Food, Nutrition and Exercise Sciences, University of Missouri, Columbia, MO 65211, United States. Electronic address: sk4ct@missouri.edu., Chaudhary K; National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000, Pakistan; Food Science Program, Division of Food, Nutrition and Exercise Sciences, University of Missouri, Columbia, MO 65211, United States. Electronic address: kc749@missouri.edu., Ghazal AF; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Agricultural Engineering Department, Faculty of Agriculture, Suez Canal University, Ismailia 41522, Egypt. Electronic address: ahmed_kazal@agr.suez.edu.eg., Aït-Kaddour A; Université Clermont Auvergne, INRAE, VetAgro Sup, UMRF, 63370 Lempdes, France; Dept. Food Science and Technology, IPB University, IPB Dramaga Campus, Bogor 16680, West Java, Indonesia. Electronic address: abderrahmane.aitkaddour@vetagro-sup.fr., El-Din Ibrahim ME; Department of Food and Nutrition Sciences, College of Agricultural and Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia. Electronic address: msoilman@kfu.edu.sa., Aadil RM; National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000, Pakistan. Electronic address: muhammad.aadil@uaf.edu.pk. |
