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Studies on protein quality of green gram (Phaseolus aureus)

โœ Scribed by Vijaya Khader; S. Venkat Rao

Book ID
105067591
Publisher
Springer US
Year
1996
Tongue
English
Weight
437 KB
Volume
49
Category
Article
ISSN
1573-9104

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Papads', a traditional food of India, were prepared with decorticated black gram and green gram flours and toasted, microwaved or deep fat fried. Toasting was done by holding the papads over direct flame for I -2 min. Sharp carousal microwave oven was used for microwaving at high temperature for 30-