Studies on Soybean Blended Papads with Blackgram (Phaseolus mungo) and Greengram (Phaseolus aureus)

Authors

  • Soybean Processing & Utilization Centre, Central Institute of Agricultural Engineering Nabibagh, Berasia Road, Bhopal - 462 038, M.P.
  • Soybean Processing & Utilization Centre, Central Institute of Agricultural Engineering Nabibagh, Berasia Road, Bhopal - 462 038, M.P.
  • Soybean Processing & Utilization Centre, Central Institute of Agricultural Engineering Nabibagh, Berasia Road, Bhopal - 462 038, M.P.
  • Soybean Processing & Utilization Centre, Central Institute of Agricultural Engineering Nabibagh, Berasia Road, Bhopal - 462 038, M.P.

Abstract

Several indigenous traditional savoury preparations are being manufactured and extensively consumed in India. Among these, papad constitutes an important food adjunct, being manufactured on cottage scale.

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Published

2005-02-01

How to Cite

Deshpande, S., Jha, K., Singh, V., & Varghese, S. (2005). Studies on Soybean Blended Papads with Blackgram (<i>Phaseolus mungo</i>) and Greengram (<i>Phaseolus aureus</i>). The Indian Journal of Nutrition and Dietetics, 42(2), 54–62. Retrieved from https://www.informaticsjournals.com/index.php/ijnd/article/view/6469

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Section

Original Articles