Physico-chemical characteristics and sensory quality of Singhara (Trapa natans L.): An Indian water chestnut under commercial and industrial storage conditions

Gagan Deep Singh; Sukhcharn Siingh; Navdeep Jindal; Amrinder S. Bawa; Dharmesh C. Saxena

doi:10.5897/AJFS.9000228

African Journal of
Food Science

Abbreviation: Afr. J. Food Sci.
Language: English
ISSN: 1996-0794
DOI: 10.5897/AJFS
Start Year: 2007
Published Articles: 978

Full Length Research Paper

Physico-chemical characteristics and sensory quality of Singhara (Trapa natans L.): An Indian water chestnut under commercial and industrial storage conditions

Gagan Deep Singh1*, Sukhcharn Siingh1, Navdeep Jindal1, Amrinder S. Bawa2and Dharmesh C. Saxena1

1Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India. 2Defence Food Research Laboratory, Siddhartha Nagar, Mysore, Karnataka, India.
Email: [email protected]

Article Number - FCB17F326177
Vol.4(11), pp. 693 - 702 , November 2010
https://doi.org/10.5897/AJFS.9000228

Accepted: 24 August 2010
Published: 30 November 2010

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