Effect of sprouting, cooking and dehulling on polyphenols of redgram (Cajanus cajan L)

被引：0
|
作者：
Paramjyothi, S [1 ]
Mulimani, VH [1 ]
机构：
[1] GULBARGA UNIV,DEPT BIOCHEM,GULBARGA 585106,INDIA
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 1996年 / 33卷 / 03期
关键词：
redgram; polyphenols; processing; sprouting; cooking; dehulling;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Polypheonolic content of redgram was determined after subjecting it to sprouting, cooking and dehulling. All these methods of processing helped in reducing:the levels of polyphenols.
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页码：259 / 260
页数：2
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