Studies on Soybean Blended Papads with Blackgram (Phaseolus mungo) and Greengram (Phaseolus aureus)

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Authors

  • Sumedha Deshpande
     Soybean Processing & Utilization Centre, Central Institute of Agricultural Engineering Nabibagh, Berasia Road, Bhopal - 462 038, M.P. ,IN
  • Krishna Jha
     Soybean Processing & Utilization Centre, Central Institute of Agricultural Engineering Nabibagh, Berasia Road, Bhopal - 462 038, M.P. ,IN
  • Vineeta Singh
     Soybean Processing & Utilization Centre, Central Institute of Agricultural Engineering Nabibagh, Berasia Road, Bhopal - 462 038, M.P. ,IN
  • Saju Varghese
     Soybean Processing & Utilization Centre, Central Institute of Agricultural Engineering Nabibagh, Berasia Road, Bhopal - 462 038, M.P. ,IN

Abstract

Several indigenous traditional savoury preparations are being manufactured and extensively consumed in India. Among these, papad constitutes an important food adjunct, being manufactured on cottage scale.

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Published

2005-02-01

How to Cite

Deshpande, S., Jha, K., Singh, V., & Varghese, S. (2005). Studies on Soybean Blended Papads with Blackgram (<i>Phaseolus mungo</i>) and Greengram (<i>Phaseolus aureus</i>). The Indian Journal of Nutrition and Dietetics, 42(2), 54–62. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/6469

Issue

Volume 42, Issue 2, February 2005

Section

Original Articles

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