Effect of Infrared treatment on cooking characteristics of Pigeon Pea dhal.

Sristy, Gupta (2017) Effect of Infrared treatment on cooking characteristics of Pigeon Pea dhal. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	process, reduction in cooking time, Pigeon pea, Infra Red treatment
Subjects:	600 Technology > 08 Food technology > 22 Legumes-Pulses 600 Technology > 08 Food technology > 06 Preservation and Storage > 04 Irradiation
Divisions:	Food Engineering
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	09 Mar 2018 10:28
Last Modified:	09 Mar 2018 10:28
URI:	http://ir.cftri.res.in/id/eprint/13484

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