GULBARGA UNIVERSITY, KALABURAGI Institutional Repository
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http://gukir.inflibnet.ac.in:8080/jspui/handle/123456789/5487| Title: | Effect of sprouting, cooking and dehulling on polyphenols of redgram (Cajanus cajan L) |
| Authors: | Paramjyothi, S Mulimani, VH |
| Keywords: | redgram polyphenols processing sprouting cooking dehulling |
| Issue Date: | 1996 |
| Publisher: | ASSN FOOD SCIENT TECHN INDIA |
| Citation: | JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , Vol. 33 , 3 , p. 259 - 260 |
| Abstract: | Polypheonolic content of redgram was determined after subjecting it to sprouting, cooking and dehulling. All these methods of processing helped in reducing:the levels of polyphenols. |
| URI: | http://gukir.inflibnet.ac.in:8080/jspui/handle/123456789/5487 |
| Appears in Collections: | 1. Journal Articles |
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