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

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Authors

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

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.

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Published

1985-12-01

How to Cite

Mehta, P., Patil, A., & Kalyani, V. U. (1985). Acceptability and Shelf Quality of Bengalgram Dhal Fried in Selected Oils and Oil Blends. The Indian Journal of Nutrition and Dietetics, 22(12), 365–375. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/13156

Issue

Volume 22, Issue 12, December 1985

Section

Original Articles

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