Fat Uptake, Shelf Stability and Sensory Quality of Soy Incorporated Cereal Based Papads
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Authors
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Department of Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore - 570 006 ,IN
Surekha A. Puyed -
Department of Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore - 570 006 ,INJamuna Prakash
Abstract
The Indian cuisine, developed over centuries is known for its unique flavours and varieties. Despite the absence of food processing technologies, the culinary art excelled to give many traditional preserved foods. Most of these were in dehydrated forms or used as natural ingredients for preservation. 'Papad' is one of the many preserved dehydrated form of foods which constitute an important group.Downloads
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Published
2008-05-01
How to Cite
Puyed, S. A., & Prakash, J. (2008). Fat Uptake, Shelf Stability and Sensory Quality of Soy Incorporated Cereal Based Papads. The Indian Journal of Nutrition and Dietetics, 45(5), 176–184. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/4949
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