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Preparation of compounded soup powders from some deep fat fried vegetables.

Bhatia, B. S. and Nair, K. G. and Prabhakar, J. V. and Girdhari, Lal. (1961) Preparation of compounded soup powders from some deep fat fried vegetables. Defence Science Journal, 11 (1). pp. 20-22.

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Abstract

In an earlier paper preparation ofcompounded soup powders from vegetable bases dried in cross-flow hot air cabinet drier or vacuum shelf drier has been reported. Present communication deals with furt,her simplification of drying procedure by deep fat frying in the preparation of some bases required for use in the compounded soup powders. Beans and peas which are rich sources of protein are particularly suitable for the preparation of highly nutritious soup powders and have been used in this study.

Item Type: Article
Uncontrolled Keywords: compounded soup powders, vegetable bases, deep fat frying
Subjects: 600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 23 Vegetables
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 01 Jul 2014 07:06
Last Modified: 01 Jul 2014 07:06
URI: http://ir.cftri.com/id/eprint/4955

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