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Effect of Infrared treatment on cooking characteristics of Pigeon Pea dhal.

Sristy, Gupta (2017) Effect of Infrared treatment on cooking characteristics of Pigeon Pea dhal. [Student Project Report] (Submitted)

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Item Type: Student Project Report
Uncontrolled Keywords: process, reduction in cooking time, Pigeon pea, Infra Red treatment
Subjects: 600 Technology > 08 Food technology > 22 Legumes-Pulses
600 Technology > 08 Food technology > 06 Preservation and Storage > 04 Irradiation
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Mar 2018 10:28
Last Modified: 09 Mar 2018 10:28
URI: http://ir.cftri.com/id/eprint/13484

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