Applications of sand roasting and baking in the preparation of traditional Indian snacks: nutritional and antioxidant status

被引：0
|
作者：
Aruna Jyothi Kora
机构：
[1] Bhabha Atomic Research Centre (BARC),National Centre for Compositional Characterisation of Materials (NCCCM)
[2] Homi Bhabha National Institute (HBNI),undefined
来源：
Bulletin of the National Research Centre | / 43卷 / 1期
关键词：
Sand roasting; Sand baking; Antioxidant; Digestibility; Snack; Nutrition;
D O I：
10.1186/s42269-019-0199-2
中图分类号：
学科分类号：
摘要：
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