Combination Of electron beam irradiation and Thermal Treatment To enhance The Shelf-life Of Traditional Indian fermented food (Idli)

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dc.contributor.authorMulmule, M. D.
dc.contributor.authorShimmy, S. M.
dc.contributor.authorBambole, V.
dc.contributor.authorJamdar, S. N.
dc.contributor.authorRawat, K. P.
dc.contributor.authorSarma, K. S. S.
dc.date.accessioned2017-07-31T09:31:13Z
dc.date.available2017-07-31T09:31:13Z
dc.date.issued2017
dc.description.divisionFTDen
dc.format.extent4870 bytes
dc.format.mimetypetext/html
dc.identifier.sourceRadiation Physics and Chemistry, 2017. Vol. 131: pp. 95-99en
dc.identifier.urihttp://hdl.handle.net/123456789/14717
dc.language.isoenen
dc.subjectReady-to-eaten
dc.subjectIdlien
dc.subjectShelf-stableen
dc.subjectElectron Beam Irradiationen
dc.subjectThermal treatmenten
dc.titleCombination Of electron beam irradiation and Thermal Treatment To enhance The Shelf-life Of Traditional Indian fermented food (Idli)en
dc.typeArticleen

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