A combination process to ensure microbiological safety, extend storage life and reduce anti-nutritional factors in legume sprouts

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Date

2019

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Abstract

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Keywords

Ultrasonication, Blanching, Ascorbate dip, Gamma irradiation, Anti-nutritional factors

Source

Food Bioscience, 2019. Vol. 27: pp. 18-29

URI

http://hdl.handle.net/123456789/18852

Collections

2019