[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Processing and utilization of grain legumes

Kurien, P. P. (1987) Processing and utilization of grain legumes. Human Nutrition:Food Sciences and Nutrition, 41F (3/4). pp. 203-212. ISSN 0308-4329

Full text not available from this repository.

Abstract

This discussion is split into 2 major sections, i.e. primary processes (dehulling, puffing, grinding) and secondary processes and utilization. The 2nd section reviews the following aspects: cooking, quick cooking, sprouting, fermentation, deep-fat/oil fried snacks, paste goods and wafer products, high-protein composite mixtures for supplementary feeding, minor food legumes, and toxic and other undesirable factors in legumes.

Item Type: Article
Uncontrolled Keywords: This discussion is split into 2 major sections, i.e. primary processes (dehulling, puffing, grinding) and secondary processes and utilization. The 2nd section reviews the following aspects: cooking, quick cooking, sprouting, fermentation, deep-fat/oil fried snacks, paste goods and wafer products, high-protein composite mixtures for supplementary feeding, minor food legumes, and toxic and other undesirable factors in legumes.
Subjects: 600 Technology > 08 Food technology > 03 Cooking-Recipes
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 22 Jul 2008 09:47
Last Modified: 14 Dec 2016 11:09
URI: http://ir.cftri.com/id/eprint/2092

Actions (login required)

View Item View Item