The Indian Journal of Nutrition and Dietetics

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


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

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

Abstract Views: 269  |  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.