A method for preparation of mustard (Brassica juncea) powder with retained pungency and reduced bitterness

LWT

Volumn 49, Issue 1, 2012, Pages 42-47

  Sindhu, S ^a   Maya, Prakash ^b   Indira, T N ^b  

^a MOP Vaishnav College for Women   (India)

^b CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Allylisothiocyanate; Bitterness; Mustard seeds (Brassica juncea); Pungency

Indexed keywords

HYDROLYSIS; LEACHING;

ALLYLISOTHIOCYANATE; BITTERNESS; BRASSICA JUNCEA; FAT CONTENTS; LOCAL MARKETS; MUSTARD SEEDS; MUSTARD SEEDS (BRASSICA JUNCEA); PUNGENCY;

WATER;

BRASSICA JUNCEA;

EID: 84862681258     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.04.016     Document Type: Article

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