Effect of sprouting, cooking and dehulling on polyphenols of redgram (Cajanus cajan. L.)

Journal of Food Science and Technology

Volumn 33, Issue 3, 1996, Pages 259-260

  Paramjyothi, S ^a   Mulimani, V H ^a  

^a GULBARGA UNIVERSITY   (India)

Author keywords

Cooking; Dehulling; Polyphenols; Processing; Redgram; Sprouting

Indexed keywords

ENZYMES; FOOD PROCESSING; HULLS (SEED COVERINGS); PHENOLS; SEED;

COOKING; DEHULLING; INDIAN FOOD; POLYPHENOL CONTENT; REDGRAM; SPROUTING;

FOOD PRODUCTS;

EID: 0030146870     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (9)

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