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Authors Mohapatra and Rodrigues are with Process and Chemical Engineering Dept. and authors Bira and Kerry are with Nutritional Sciences Dept., Univ. College Cork, Cork City, Ireland. Author Frías is with School of Food Science and Environmental Health, Dublin Inst. of Technology, Cathal Brugha St., Dublin 1, Ireland. Author Mohapatra is currently with Faculty of Food Processing Technology and Bio‐energy, Anand Agricultural Univ., Anand, Gujarat, India. Author Bira is also currently with Agricultural Research Inst., Ilonga, Kilosa, Morogoro, Tanzania. Direct inquiries to author Frías (E‐mail: jesus.frias@dit.ie).
Authors Mohapatra and Rodrigues are with Process and Chemical Engineering Dept. and authors Bira and Kerry are with Nutritional Sciences Dept., Univ. College Cork, Cork City, Ireland. Author Frías is with School of Food Science and Environmental Health, Dublin Inst. of Technology, Cathal Brugha St., Dublin 1, Ireland. Author Mohapatra is currently with Faculty of Food Processing Technology and Bio‐energy, Anand Agricultural Univ., Anand, Gujarat, India. Author Bira is also currently with Agricultural Research Inst., Ilonga, Kilosa, Morogoro, Tanzania. Direct inquiries to author Frías (E‐mail: jesus.frias@dit.ie).
Authors Mohapatra and Rodrigues are with Process and Chemical Engineering Dept. and authors Bira and Kerry are with Nutritional Sciences Dept., Univ. College Cork, Cork City, Ireland. Author Frías is with School of Food Science and Environmental Health, Dublin Inst. of Technology, Cathal Brugha St., Dublin 1, Ireland. Author Mohapatra is currently with Faculty of Food Processing Technology and Bio‐energy, Anand Agricultural Univ., Anand, Gujarat, India. Author Bira is also currently with Agricultural Research Inst., Ilonga, Kilosa, Morogoro, Tanzania. Direct inquiries to author Frías (E‐mail: jesus.frias@dit.ie).
Authors Mohapatra and Rodrigues are with Process and Chemical Engineering Dept. and authors Bira and Kerry are with Nutritional Sciences Dept., Univ. College Cork, Cork City, Ireland. Author Frías is with School of Food Science and Environmental Health, Dublin Inst. of Technology, Cathal Brugha St., Dublin 1, Ireland. Author Mohapatra is currently with Faculty of Food Processing Technology and Bio‐energy, Anand Agricultural Univ., Anand, Gujarat, India. Author Bira is also currently with Agricultural Research Inst., Ilonga, Kilosa, Morogoro, Tanzania. Direct inquiries to author Frías (E‐mail: jesus.frias@dit.ie).
Authors Mohapatra and Rodrigues are with Process and Chemical Engineering Dept. and authors Bira and Kerry are with Nutritional Sciences Dept., Univ. College Cork, Cork City, Ireland. Author Frías is with School of Food Science and Environmental Health, Dublin Inst. of Technology, Cathal Brugha St., Dublin 1, Ireland. Author Mohapatra is currently with Faculty of Food Processing Technology and Bio‐energy, Anand Agricultural Univ., Anand, Gujarat, India. Author Bira is also currently with Agricultural Research Inst., Ilonga, Kilosa, Morogoro, Tanzania. Direct inquiries to author Frías (E‐mail: jesus.frias@dit.ie).