| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1883502 | Radiation Physics and Chemistry | 2009 | 6 Pages |
Abstract
Proximate content, sensory quality, viscosity and storage stability of malt prepared from radiation processed (1 and 5 kGy) ragi (Eleusine coracana) was studied. Irradiation reduced the malting loss and viscosity of the malt porridge without altering the proximate composition and acceptability of the malt porridge up to 6 months. Green gram malt was added to increase the protein content of porridge.
Related Topics
Physical Sciences and Engineering
Physics and Astronomy
Radiation
Authors
Mrinal D. Pednekar, Bhakti V. Deo, Anuradha S. Mitra, Arun K. Sharma,