Effect of Cooking and Processing on Protein Quality of Bengal Gram, Green Gram and Horse Gram
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Abstract
Legumes are prepared for consumption in several ways such as whole legume, dhal and legume flour. The most common method for consumption is cooking the dhal in water. Steaming or pressure cooking, roasting and puffing are also conventional methods of preparation before consumption.Downloads
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Published
1986-03-01
How to Cite
Khader, V., & Venkat Rao, S. (1986). Effect of Cooking and Processing on Protein Quality of Bengal Gram, Green Gram and Horse Gram. The Indian Journal of Nutrition and Dietetics, 23(3), 57–65. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/13286
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