Functional Properites, Cooking Quality Attributes and Nutritional Profile of Soybean (Glycine max L.) Genotypes

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Authors

  • D. R. Sood
     Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar-125 001 ,IN
  • R. S. Waldia
     Department of Plant Breeding, CCS Haryana Agricultural University, Hisar-125 004 ,IN
  • Rajat Sood
     Fortis Escort Hospital, Verka Road, Amritsar -141 003 ,IN
  • Alka Sharma
     Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar-125 001 ,IN

Abstract

Food legumes constitute a major part of dietary protein in many developing counties of the world. Proteins are essential components of the diet needed for survival of humans and animals and its basic function is to supply adequate amounts of needed amino acids. There is an increasing emphasis on the utilization of legumes in formulated food products particularly in relation to relieving protein shortage.

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Published

2012-04-01

How to Cite

Sood, D. R., Waldia, R. S., Sood, R., & Sharma, A. (2012). Functional Properites, Cooking Quality Attributes and Nutritional Profile of Soybean (<I>Glycine max</I> L.) Genotypes. The Indian Journal of Nutrition and Dietetics, 49(4), 158–165. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/4498

Issue

Volume 49, Issue 4, April 2012

Section

Original Articles

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