Nutritional and functional profile of traditional fermented bamboo shoot based products from Arunachal Pradesh and Manipur states of India

International Food Research Journal

Volumn 22, Issue 2, 2015, Pages 788-797

  Sonar, N R ^a   Vijayendra, S V N ^a   Prakash, M ^b   Saikia, M ^c   Tamang, J P ^d   Halami, P M ^a  

^a CFTR1   (India)

^b CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

^c NORTH EASTERN REGIONAL INSTITUTE OF SCIENCE AND TECHNOLOGY   (India)

^d Sikkim Central University   (India)

Author keywords

Antioxidant capacity; Cyanogenic glycoside; Fermented bamboo shoot; Volatile organic compounds; glucosidase

Indexed keywords

EID: 84928727128     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article

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