Studies on utilisation of Rajmah (Phaseolus Vulgaris) flour in some indian traditional products

Journal of Food Science and Technology

Volumn 33, Issue 2, 1996, Pages 159-161

  Sarojini, G ^a   Nirmala, G ^a   Chaturvedi, Anurag ^a  

^a ACHARYA N G RANGA AGRICULTURAL UNIVERSITY   (India)

Author keywords

Alcoholic acidity; Composite flour; Dietary fibre; Lipase activity; Subjective and objective methods

Indexed keywords

CALCIUM; FOOD PROCESSING; FOOD STORAGE; IRON; NUTRITION; PROTEINS;

ALCOHOLIC ACIDITY; COMPOSITE FLOUR; DIETARY FIBRE; FLOUR; INDIA; LIPASE ACTIVITY; PHALSEOLUS VULGARIS; PRESSURE COOKING METHOD; RAJMAH DHAL; SUBJECTIVE AND OBJECTIVE METHODS;

FOOD PRODUCTS;

EID: 0030103520     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (12)

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