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Authors
Affiliations
1 Department of Chemistry. University of Kalyani, Kalyani 741235, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 15, No 4 (1978), Pagination: 128-130
Abstract
In India pulses are recognised as one of the most important sources of edible vegetable proteins, which are taken in the form of ' dahl'. To prepare 'dahl', pulses are boiled with sufficient quantity of water for nearly half an hour.