Radiation processing of minimally processed sprouts (dew gram and chick pea): effect on sensory, nutritional and microbiological quality
Version of Record online: 23 DEC 2011
© 2011 Bhabha Atomic Research Centre. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 47, Issue 3, pages 620–626, March 2012
How to Cite
Nagar, V., Hajare, S. N., Saroj, S. D. and Bandekar, J. R. (2012), Radiation processing of minimally processed sprouts (dew gram and chick pea): effect on sensory, nutritional and microbiological quality. International Journal of Food Science & Technology, 47: 620–626. doi: 10.1111/j.1365-2621.2011.02885.x
- Issue online: 15 FEB 2012
- Version of Record online: 23 DEC 2011
- (Received 23 May 2011; Accepted in revised form 19 October 2011)
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