Conventional and Novel Thermal Processing Used for the Improvement of Bioactive Phytochemicals in Fruits and Vegetables
Author:
Affiliation:
1. Department of Food Technology and Nutrition; Faculty of Technology, Mahasarakham University; Maha Sarakham Thailand
2. Department of Chemistry; Faculty of Science, Mahasarakham University; Maha Sarakham Thailand
Publisher
John Wiley & Sons, Ltd
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4. Drying characteristics and product quality of coriander leaves;Ahmed;Food Bioprod Process,2001
5. Nutritional composition of chickpea (Cicer arietinum L.) as affected by microwave cooking and other traditional cooking methods;Alajaji;J Food Composition Analysis,2006
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