Development of partially defatted soy flour and dhal

Food Chemistry

Volumn 87, Issue 3, 2004, Pages 355-359

  Khetarpaul, Neelam ^a   Grewal, Raj Bala ^a   Goyal, Rajni ^a   Garg, Renu ^a  

^a CCS HARYANA AGRICULTURAL UNIVERSITY   (India)

Author keywords

[No Author keywords available]

Indexed keywords

CHLOROFORM; FAT; HEXANE; METHANOL; PETROLEUM ETHER;

ARTICLE; EXTRACTION; FAT CONTENT; FLUOR; FOOD PROCESSING; SOY DHAL; SOYBEAN; STANDARDIZATION; WATER VAPOR;

GLYCINE MAX;

EID: 2442558304     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2003.12.011     Document Type: Article

References (6)

1. AOAC (1995). Official Methods of Analysis (16). Arlington, V. A. Association of Official Analytical Chemists
2. Bongirwar D.R. Studies on defatting of peanuts and soybeans for developing ready-to-eat snack items. Indian Food Packer. 3:1977;61-76
3. Das H.K., Tewary H.K., Bandyopadhyaya S.K., Dhote V.H. Parameters in the preparation of dhal from soybeans. Indian Food Industry. 6:1987;62-65
4. Kapoor U., Kushwah H.S., Datta I.C. Studies on gross chemical composition and amino acid content of soybean varieties. The Indian Journal of Nutrition and Dietetics. 12:1975;47-52
5. Seralathan M.A., Thirumaran A.S., Neelakandan S. Screening of soybean varieties. The Indian Journal of Nutrition and Dietetics. 26:1989;84-88
6. Swaminathan, M. (1985). Nutritive value of common food preparations. In Essential of food and nutrition (Vol. II, pp. 24-42)