Radiation processing of minimally processed sprouts (dew gram and chick pea): Effect on sensory, nutritional and microbiological quality

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Date

2012

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Keywords

Carotenoids, colour, irradiation, microbiology, sensory analysis, texture, vitamin C

Source

International Journal of Food Science and Technology, 2012. Vol. 47: pp. 620-626

URI

http://hdl.handle.net/123456789/6337

Collections

2012