Studies on Changes in Carotenoids, Tocopherols and Lipids during Processing and Storage of Instant Redgram Dhal (Cajanas cajan)

Journal of Food Science and Technology

Volumn 37, Issue 3, 2000, Pages 256-260

  Sharma, G K ^a   Semwal, A D ^a   Mahesh, C ^a   Arya, S ^b   Arya, S S ^a  

^a DEFENCE FOOD RESEARCH LABORATORY   (India)

^b UNIVERSITY OF MYSORE   (India)

Author keywords

Carotenoids; Fatty acids; Flaking; Freeze thaw drying; Lipids; Tocopherol

Indexed keywords

EID: 0347935846     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (10)

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