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Effect of storage on quality of fortified Bengal gram sattu
Fortified Bengal gram sattu was prepared following standardized sattu making procedure and fortified as per FDA using wheat flour with thiamin, riboflavin, niacin, Ca and Fe and stored at 25°C, 65% RH and 35°C, 65% RH and at ambient condition (16–39°C, 18–98% RH) in low density polyethylene and lami...
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| Autori principali: | , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer-Verlag
2010
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3550992/ https://ncbi.nlm.nih.gov/pubmed/23572613 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0006-4 |
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