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

Acceptability and Shelf Quality of Bengalgram Dhal Fried in Selected Oils and Oil Blends


Affiliations
1 Department of Foods and Nutrition, M.S. University, Baroda - 390 002, India
     

   Subscribe/Renew Journal


The present study aimed at throwing some light on the relative acceptability and shelf quality of these oils and oil blends by preparing a commonly consumed snack item using the selected oils and oil blends.
User
Notifications

Abstract Views: 322

PDF Views: 2




  • Acceptability and Shelf Quality of Bengalgram Dhal Fried in Selected Oils and Oil Blends

Abstract Views: 322  |  PDF Views: 2

Authors

Pallavi Mehta
Department of Foods and Nutrition, M.S. University, Baroda - 390 002, India
Asha Patil
Department of Foods and Nutrition, M.S. University, Baroda - 390 002, India
Vengala Uma Kalyani
Department of Foods and Nutrition, M.S. University, Baroda - 390 002, India

Abstract


The present study aimed at throwing some light on the relative acceptability and shelf quality of these oils and oil blends by preparing a commonly consumed snack item using the selected oils and oil blends.