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Comparative nutritional and microbiological quality of ready to cook mixed vegetable curry

Increasing urbanization, busy lifestyles has been providing a huge impetus to prefer ready to cook (RTC) food products. The research project was conducted to develop such a RTC product which fits the busy lifestyle of people as well as does not compromise on part of nutritional profile. The curry wa...

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Pubblicato in:J Food Sci Technol
Autori principali: Malik, Tanu, Kajla, Priyanka
Natura: Artigo
Lingua:Inglês
Pubblicazione: Springer India 2020
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Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC7230086/
https://ncbi.nlm.nih.gov/pubmed/32431336
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04245-4
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