Studies on the Formulation of High Protein Snack Foods Using Soybean-II-Savouries

Jump To References Section

Authors

  • Department of Food Science and Nutrition, Agricultural College and Research Institute, Madurai-625 104 ,IN
  • Department of Food Science and Nutrition, Agricultural College and Research Institute, Madurai-625 104 ,IN
  • Department of Food Science and Nutrition, Agricultural College and Research Institute, Madurai-625 104 ,IN

Abstract

Soybean is becoming increasingly popular in India and great efforts are being made to increase the soybean area in Tamil Nadu for the past two to three years. Soybean is not only an oilseed crop but it is also a high protein leguminous crop. The main drawback of using soybean with respect to Indian palate is its unpleasant beany flavour.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

Published

1990-08-01

How to Cite

Kanchana, S., Neelakantan, S., & Banumathi, P. (1990). Studies on the Formulation of High Protein Snack Foods Using Soybean-II-Savouries. The Indian Journal of Nutrition and Dietetics, 27(8), 243–249. Retrieved from http://www.informaticsjournals.com/index.php/ijnd/article/view/7814

Issue

Section

Articles

 

Most read articles by the same author(s)