Note: The role of dry heat treatment in improving the shelf life of pearl millet flour

Nutrition and Health

Volumn 16, Issue 4, 2002, Pages 331-336

  Arora, Poonam ^a   Sehgal, Salil ^a   Kawatra, Asha ^a  

^a CCS HARYANA AGRICULTURAL UNIVERSITY   (India)

Author keywords

[No Author keywords available]

Indexed keywords

ARTICLE; FAT INTAKE; FLOUR; FOOD HANDLING; FOOD PRESERVATION; HEAT; HUMAN; METABOLISM; METHODOLOGY; OXIDATION REDUCTION REACTION; PEARL MILLET; STANDARD; TASTE; TIME;

DIETARY FATS; FLOUR; FOOD HANDLING; FOOD PRESERVATION; HEAT; HUMANS; OXIDATION-REDUCTION; PENNISETUM; TASTE; TIME FACTORS;

EID: 0038010584     PISSN: 02601060     EISSN: None     Source Type: Journal    
DOI: 10.1177/026010600201600406     Document Type: Article

References (14)

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