K.A. Athmaselvi

Department of Food Process Engineering, SRM University, Kattankulathur, 603 203, India
Department of Food Process Engineering, School of Bioengineering, SRM University, Kattankulathur, Chennai – 603203, Tamil Nadu, India

Ord title authors publishing

Impact of pretreatment on colour and texture of watermelon rind K. Athmaselvi, K. Alagusundaram, C. Kavitha, T. Arumuganathan: International Agrophysics 2012, 26, 3, 235-242
Development of Aloe vera based edible coating for tomato K. Athmaselvi, P. Sumitha, B. Revathy: International Agrophysics 2013, 27, 4, 369-375
Physical and biochemical properties of selected tropical fruits K. Athmaselvi, P. Jenney, C. Pavithra, I. Roy: International Agrophysics 2014, 28, 3, 383-388
Polysaccharide based edible coating on sapota fruit J. Menezes, K. Athmaselvi: International Agrophysics 2016, 30, 4, 551-557
Gum arabic based composite edible coating on green chillies S. Valiathan, K. Athmaselvi: International Agrophysics 2018, 32, 2, 193-202