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Effect of gamma irradiation on physicochemical properties of stored pigeon pea (Cajanus cajan) flour
The effect of gamma irradiation at various doses (5, 10, 15, 20 kGy) was observed on pigeon pea flour stored for 3 months on proximate composition, functional properties, and peroxide value. Sensory evaluation was also carried out on bean cake (moinmoin) made from nonirradiated and irradiated pigeon...
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| Hlavní autoři: | , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Blackwell Publishing Ltd
2013
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3967771/ https://ncbi.nlm.nih.gov/pubmed/24804044 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.50 |
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