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

Nagar, V.Hajare, S. N.Saroj, S. D.Bandekar, J. R.2012-07-182012-07-182012International Journal of Food Science and Technology, 2012. Vol. 47: pp. 620-626http://hdl.handle.net/123456789/63374223 bytestext/htmlenCarotenoidscolourirradiationmicrobiologysensory analysistexturevitamin CRadiation processing of minimally processed sprouts (dew gram and chick pea): Effect on sensory, nutritional and microbiological qualityArticle