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Impact of γ-irradiation on physicochemical characteristics, lipoxygenase activity and antioxidant properties of finger millet
In the present study, the finger millet grains were subjected to γ-irradiation at four different dosage levels: 2, 5, 10, and 15 kGy. Effect of γ-irradiation on the proximate composition, pasting properties, lipoxygenase activity, and antioxidant properties of finger millet flour was evaluated. Mois...
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| Publicado en: | J Food Sci Technol |
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| Autores principales: | , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Springer India
2019
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6525687/ https://ncbi.nlm.nih.gov/pubmed/31168147 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03753-2 |
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