1. IR @ Gulbarga University
  2. Faculty Publications
  3. 1. Journal Articles
Please use this identifier to cite or link to this item: http://gukir.inflibnet.ac.in:8080/jspui/handle/123456789/5487
Full metadata record
DC FieldValueLanguage
dc.contributor.authorParamjyothi, S
dc.contributor.authorMulimani, VH
dc.date.accessioned2020-06-12T15:08:04Z-
dc.date.available2020-06-12T15:08:04Z-
dc.date.issued1996
dc.identifier.citationJOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , Vol. 33 , 3 , p. 259 - 260en_US
dc.identifier.urihttp://gukir.inflibnet.ac.in:8080/jspui/handle/123456789/5487-
dc.description.abstractPolypheonolic 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.en_US
dc.publisherASSN FOOD SCIENT TECHN INDIA
dc.subjectredgram
dc.subjectpolyphenols
dc.subjectprocessing
dc.subjectsprouting
dc.subjectcooking
dc.subjectdehulling
dc.titleEffect of sprouting, cooking and dehulling on polyphenols of redgram (Cajanus cajan L)en_US
dc.typeArticle
Appears in Collections:1. Journal Articles

Files in This Item:
There are no files associated with this item.
Show simple item record


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.