GULBARGA UNIVERSITY, KALABURAGI Institutional Repository
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http://gukir.inflibnet.ac.in:8080/jspui/handle/123456789/5792| Title: | Effect of heat treatment and soaking on polyphenols of redgram (Cajanus cajan, L.) |
| Authors: | Paramjyothi S Mulimani V.H. |
| Keywords: | Cooking Heating Polyphenols Redgram Soaking |
| Issue Date: | 2001 |
| Citation: | Journal of Food Science and Technology , Vol. 38 , 2 , p. 187 - 188 |
| Abstract: | Polyphenolic contents of six varieties of redgram were determined after subjecting them to dry and moist heat, cooking in open pan and soaking overnight in water. All the treatments resulted in lowering the polyphenolic contents. |
| URI: | http://gukir.inflibnet.ac.in:8080/jspui/handle/123456789/5792 |
| Appears in Collections: | 1. Journal Articles |
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