Physico-Chemical Characteristics and Mineral Content of Commercially Available Papads

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Authors

  • Defence Food Research Laboratory, Mysore - 570 011 ,IN
  • Defence Food Research Laboratory, Mysore - 570 011 ,IN
  • Defence Food Research Laboratory, Mysore - 570 011 ,IN
  • Defence Food Research Laboratory, Mysore - 570 011 ,IN
  • Defence Food Research Laboratory, Mysore - 570 011 ,IN

Abstract

Papad, also known as appalam in South India, is a thin wafer like circular product based on dough prepared by blending legume (black gram, bengal gram, green gram, cow pea etc.) or cereal (rice) flours as well as fruit/vegetable based like potato, sweet potato, jack fruits etc. mixed with common salt, spices, edible oil and alkaline mucilaginous additives.

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Published

2004-12-01

How to Cite

Sharma, G. K., Semwal, A. D., Khan, M. A., Padmashree, A., & Bawa, A. S. (2004). Physico-Chemical Characteristics and Mineral Content of Commercially Available Papads. The Indian Journal of Nutrition and Dietetics, 41(12), 514–519. Retrieved from http://www.informaticsjournals.com/index.php/ijnd/article/view/6492

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Original Articles