Gaseous ozone treatment of chickpea grains, part I: Effect on protein, amino acid, fatty acid, mineral content, and microstructure
C. Nickhil(Central Institute of Agricultural Engineering), Yogesh Sharma(Waters (United States)), Saroj Kumar Giri(ICAR-Indian Institute of Agricultural Biotechnology), M. K. Tripathi(Jawaharlal Nehru Krishi Vishwa Vidyalaya), Abhijit Kar(Indian Agricultural Research Institute), Debabandya Mohapatra(Central Institute of Agricultural Engineering)
Cited by 45
Related Papers
Probiotic functional foods: Survival of probiotics during processing and storage
|Journal of Functional Foods|2014|1.1k
Drying kinetics and rehydration characteristics of microwave-vacuum and convective hot-air dried mushrooms
|Journal of Food Engineering|2005|532
Processing Influences on Composition and Quality Attributes of Soymilk and its Powder
|Food Engineering Reviews|2012|132
Techniques for insect detection in stored food grains: An overview
|Food Control|2018|116
Shelf-life enhancement of green bell pepper (Capsicum annuum L.) under active modified atmosphere storage
|Food Packaging and Shelf Life|2014|103