Effect of Microwave Heat on the Nutritional Properties of Infected Red Kidney Beans

Effect of Microwave Heat on the Nutritional Properties of Infected Red Kidney Beans

In this paper, the effect of microwave heat on the nutritional characteristics of affected red kidney beans, i.e., Rajma is studied. Evaluation of crude protein content in microwave heated red kidney beans are carried out using standard Kjeldahl method and Fourier transform infra-red (FTIR) spectros...

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Bibliographic Details
Main Authors: Chitra Gautam, S.K. Masiul Islam, Shashikant Sadistap, Utpal Sarma
Format: Article
Language:English
Published: IEEE 2018-01-01
Series:IEEE Access
Subjects:
Microwave
crude protein
FTIR
heat treatment
disinfestation
absorbance
Online Access:https://ieeexplore.ieee.org/document/8486620/

Internet

https://ieeexplore.ieee.org/document/8486620/

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