The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

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


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

   Subscribe/Renew Journal


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.
User
Notifications

Abstract Views: 277

PDF Views: 0




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

Abstract Views: 277  |  PDF Views: 0

Authors

Sumedha Deshpande
Soybean Processing & Utilization Centre, Central Institute of Agricultural Engineering Nabibagh, Berasia Road, Bhopal - 462 038, M.P., India
Krishna Jha
Soybean Processing & Utilization Centre, Central Institute of Agricultural Engineering Nabibagh, Berasia Road, Bhopal - 462 038, M.P., India
Vineeta Singh
Soybean Processing & Utilization Centre, Central Institute of Agricultural Engineering Nabibagh, Berasia Road, Bhopal - 462 038, M.P., India
Saju Varghese
Soybean Processing & Utilization Centre, Central Institute of Agricultural Engineering Nabibagh, Berasia Road, Bhopal - 462 038, M.P., India

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.