Mumbai (Maharashtra), Feb 08 (ANI): Physics professor at Mumbai University has discovered a technology to preserve Indian cuisines like idli, upma and white dhokla for three years without adding any preservatives or impacting its taste and nutritional value. Physics professor Dr Vaishali Bambole said, “I have been working on this since 2013. This is electron beam radiation technique. We have used this technology for the 1st time on cooked food.
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