Effect of heat treatment and soaking on polyphenols of redgram (Cajanus cajan, L.)

Journal of Food Science and Technology

Volumn 38, Issue 2, 2001, Pages 187-188

  Paramjyothi, S ^a   Mulimani, V H ^a  

^a GULBARGA UNIVERSITY   (India)

Author keywords

Cooking; Heating; Polyphenols; Redgram; Soaking

Indexed keywords

EID: 0035267613     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (10)

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