Sensory Evaluation of Soymilk and Soynut

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Authors

  • Sunita N. Chauhan
     Krishi Vigyan Kendra, Central Institute for Cotton Research, Nagpur - 440010 ,IN
  • Arjun S. Tayade
     Krishi Vigyan Kendra, Central Institute for Cotton Research, Nagpur - 440010 ,IN
  • P. R. Deoghare
     Central Institute for Cotton Research, Nagpur - 440010 ,IN
  • M. K. Meshram
     Central Institute for Cotton Research, Nagpur - 440010 ,IN

Abstract

Soybean is a legume and packed with 40 per cent good quality protein, 23 per cent carbohydrates, 20 per cent oil and reasonable amount of minerals, vitamins and dietary fiber. It has a great potential to combat Protein Calorie Malnutrition (PCM) in India at an affordable cost.

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Published

2012-02-01

How to Cite

Chauhan, S. N., Tayade, A. S., Deoghare, P. R., & Meshram, M. K. (2012). Sensory Evaluation of Soymilk and Soynut. The Indian Journal of Nutrition and Dietetics, 49(2), 59–67. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/4505

Issue

Volume 49, Issue 2, February 2012

Section

Original Articles

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