Effect of Storage on the Free Fatty Acid Content of Heated and Unheated Bengal Gram (Cicer arietinum L) Flour

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Authors

  • A. K. Sharma
     Department of Plant Breeding, Punjab Agricultural University, Ludhiana - 141 004, Punjab ,IN
  • A. K. Saxena
     Department of Plant Breeding, Punjab Agricultural University, Ludhiana - 141 004, Punjab ,IN
  • A. K. Bakhshi
     Quality Laboratories, Department of Plant Breeding, Punjab Agricultural University, Ludhiana - 141004, Punjab ,IN

Abstract

Several preparations from legumes i. e. soybean, Bengal gram etc. are most commonly used in several countries such as India, Africa, China and Japan. Bengal gram is mostly consumed in India, as split dal (fried) as well as in the form of gram flour.

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Published

1985-08-01

How to Cite

Sharma, A. K., Saxena, A. K., & Bakhshi, A. K. (1985). Effect of Storage on the Free Fatty Acid Content of Heated and Unheated Bengal Gram (<i>Cicer arietinum</i> L) Flour. The Indian Journal of Nutrition and Dietetics, 22(8), 233–235. Retrieved from http://www.informaticsjournals.com/index.php/ijnd/article/view/13192

Issue

Volume 22, Issue 8, August 1985

Section

Original Articles

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