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Shelflife Studies on the Effect of Microwave Processing on Microbial and Nutritional Quality of Selected Sprout.
Ann Mary, Paul (2018) Shelflife Studies on the Effect of Microwave Processing on Microbial and Nutritional Quality of Selected Sprout. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | Shelf life, microwave processing, microbial, nutritional quality, sprouted pulses |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value 600 Technology > 08 Food technology > 22 Legumes-Pulses 600 Technology > 08 Food technology > 06 Preservation and Storage > 05 Microwave heating |
| Divisions: | Food Safety Analytical Quality Control Lab |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 18 Jul 2018 10:46 |
| Last Modified: | 18 Jul 2018 10:46 |
| URI: | http://ir.cftri.res.in/id/eprint/13610 |
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