Shelflife Studies on the Effect of Microwave Processing on Microbial and Nutritional Quality of Selected Sprout.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/13610/
|
|
| Title |
Shelflife Studies on the Effect of Microwave Processing on Microbial and Nutritional Quality of Selected Sprout.
|
|
| Creator |
Ann Mary, Paul
|
|
| Subject |
16 Nutritive value
22 Legumes-Pulses 05 Microwave heating |
|
| Date |
2018
|
|
| Type |
Student Project Report
NonPeerReviewed |
|
| Format |
pdf
|
|
| Language |
en
|
|
| Identifier |
http://ir.cftri.com/13610/1/Ann.pdf
Ann Mary, Paul (2018) Shelflife Studies on the Effect of Microwave Processing on Microbial and Nutritional Quality of Selected Sprout. [Student Project Report] (Submitted) |
|