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DIETARY EFFECTS ON BEEF COMPOSITION. 4. Processing and Palatability Attributes

โœ Scribed by G. DUBE; V. D. BRAMBLETT; R. D. HOWARD; B. E. HOMLER; H. R. JOHNSON; R. B. HARRINGTON; M. D. JUDGE

Book ID
108799384
Publisher
Institute of Food Technologists
Year
1971
Tongue
English
Weight
738 KB
Volume
36
Category
Article
ISSN
0022-1147

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โœ Veena, A. ;Urooj, Asna ;Puttaraj, Shashikala ๐Ÿ“‚ Article ๐Ÿ“… 1995 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 424 KB ๐Ÿ‘ 2 views

The effect of processing on the total dietary fibre (TDF) insoluble (IDF) and water-soluble (SDF) fractions as well as total (TS), available (AS) and resistant (RS) starch were studied in three legumes, viz. bengalgram (Cicer urietinum L.), Cowpea (Vignu Lcnguiculata) and greengram (Vigna rudiata).