Effect of Addition of Defatted Soy Flour on Physico - Chemical Characteristics and Acceptability of a Traditional Savoury "urd Barian"

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Authors

  • Meena Tandon
     Dept. of Food Science and Technology, G.B. Pant University of Agriculture and Technology, Pantnagar-263145 ,IN
  • Gurmukh Singh
     Dept. of Food Science and Technology, G.B. Pant University of Agriculture and Technology, Pantnagar-263145 ,IN

Abstract

Soybeans with their 38-42 per cent protein and 18-20 percent fat content are an excellent and cheap source of calories and protein. Defatted soy flour is a common form in which soybeans can be incorporated in various food preparations.

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Published

1987-11-01

How to Cite

Tandon, M., & Singh, G. (1987). Effect of Addition of Defatted Soy Flour on Physico - Chemical Characteristics and Acceptability of a Traditional Savoury "urd Barian". The Indian Journal of Nutrition and Dietetics, 24(11), 346–352. Retrieved from https://www.informaticsjournals.com/index.php/ijnd/article/view/13459

Issue

Volume 24, Issue 11, November 1987

Section

Original Articles

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