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International Journal of Food Sciences and Nutrition Volume 62, 2011 - Issue 4
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Papers

Antioxidant activities of cereal-legume mixed batters as influenced by process parameters during preparation of dhokla and idli, traditional steamed pancakes

Bijoy Moktan Department of Botany, University of North Bengal, Siliguri, India
,
Arindam Roy Department of Botany, University of North Bengal, Siliguri, India
&
Prabir K. Sarkar Department of Botany, University of North Bengal, Siliguri, IndiaCorrespondence[email protected]
Pages 360-369 | Published online: 13 Dec 2010

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