Effect of Infrared Heating on the Formation of Sesamol and...

Journal of Food Science 2009 Vol. 74; Iss. 4

Effect of Infrared Heating on the Formation of Sesamol and Quality of Defatted Flours from Sesamum indicum L.

C. Mahendra Kumar, A.G. Appu Rao, Sridevi Annapurna Singh
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Volume:
74
Year:
2009
Language:
english
Pages:
1
DOI:
10.1111/j.1750-3841.2009.01132.x
File:
PDF, 333 KB
english, 2009
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