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Please use this identifier to cite or link to this item: http://gukir.inflibnet.ac.in:8080/jspui/handle/123456789/5792
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dc.contributor.authorParamjyothi S
dc.contributor.authorMulimani V.H.
dc.date.accessioned2020-06-12T15:08:50Z-
dc.date.available2020-06-12T15:08:50Z-
dc.date.issued2001
dc.identifier.citationJournal of Food Science and Technology , Vol. 38 , 2 , p. 187 - 188en_US
dc.identifier.urihttp://gukir.inflibnet.ac.in:8080/jspui/handle/123456789/5792-
dc.description.abstractPolyphenolic 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.en_US
dc.subjectCooking
dc.subjectHeating
dc.subjectPolyphenols
dc.subjectRedgram
dc.subjectSoaking
dc.titleEffect of heat treatment and soaking on polyphenols of redgram (Cajanus cajan, L.)en_US
dc.typeArticle
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