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

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dc.contributor.authorNagar, V.
dc.contributor.authorHajare, S. N.
dc.contributor.authorSaroj, S. D.
dc.contributor.authorBandekar, J. R.
dc.date.accessioned2012-07-18T06:13:13Z
dc.date.available2012-07-18T06:13:13Z
dc.date.issued2012
dc.description.divisionFTDen
dc.format.extent4223 bytes
dc.format.mimetypetext/html
dc.identifier.sourceInternational Journal of Food Science and Technology, 2012. Vol. 47: pp. 620-626en
dc.identifier.urihttp://hdl.handle.net/123456789/6337
dc.language.isoenen
dc.subjectCarotenoidsen
dc.subjectcolouren
dc.subjectirradiationen
dc.subjectmicrobiologyen
dc.subjectsensory analysisen
dc.subjecttextureen
dc.subjectvitamin Cen
dc.titleRadiation processing of minimally processed sprouts (dew gram and chick pea): Effect on sensory, nutritional and microbiological qualityen
dc.typeArticleen

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