Chemical Composition of Vegetable Type Varieties of Soybean

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Authors

  • A. D. Deodhar
     Department of Plant Breeding and Genetics, Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur-4, M.P. ,IN
  • M. S. Lal
     Department of Plant Breeding and Genetics, Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur-4, M.P. ,IN
  • Y. K. Sharma
     Department of Plant Breeding and Genetics, Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur-4, M.P. ,IN
  • S. K. Metha
     Department of Plant Breeding and Genetics, Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur-4, M.P. ,IN

Abstract

Though soybean is fairly consumed in many oriental countries, numerous attempts to introduce soybean in indigenous foods have failed in this country because of the unpleasant beany flavour and the difficulty in cooking.

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Published

1973-05-01

How to Cite

Deodhar, A. D., Lal, M. S., Sharma, Y. K., & Metha, S. K. (1973). Chemical Composition of Vegetable Type Varieties of Soybean. The Indian Journal of Nutrition and Dietetics, 10(3), 134–138. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/10734

Issue

Volume 10, Issue 3, May 1973

Section

Original Articles

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