Effect of heat treatment on curcuminoid, colour value and total polyphenols of fresh turmeric rhizome | NIIST

Effect of heat treatment on curcuminoid, colour value and total polyphenols of fresh turmeric rhizome

Year : 2009 लेखक : Prathapan, A; Lukhman, M; Arumughan, C; Sundaresan, A; Raghu, KG
Research Area :Agro Processing and Technology Journal : INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
DOI :10.1111/j.1365-2621.2009.01976.x
Publication Date :04/04/2023 - 11:03