Effect of roasting on texture, colour and acceptability of soybean for making sattu

American Journal of Food Technology

Volumn 2, Issue 4, 2007, Pages 265-272

  Mridula, D ^a   Goyal, R K ^a   Bhargav, V K ^a   Manikantan, M R ^a  

^a CENTRAL INSTITUTE OF POST HARVEST ENGINEERING AND TECHNOLOGY   (India)

Author keywords

Colour; Roasting; Sattu; Sensory evaluation; Soybean; Texture

Indexed keywords

GLYCINE MAX; HORDEUM;

EID: 34248178257     PISSN: 15574571     EISSN: 1557458X     Source Type: Journal    
DOI: 10.3923/ajft.2007.265.272     Document Type: Article

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