Processing and utilization of grain legumes

Kurien, P. P. (1987) Processing and utilization of grain legumes. Human Nutrition:Food Sciences and Nutrition, 41F (3/4). pp. 203-212. ISSN 0308-4329

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Abstract

This discussion is split into 2 major sections, i.e. primary processes (dehulling, puffing, grinding) and secondary processes and utilization. The 2nd section reviews the following aspects: cooking, quick cooking, sprouting, fermentation, deep-fat/oil fried snacks, paste goods and wafer products, high-protein composite mixtures for supplementary feeding, minor food legumes, and toxic and other undesirable factors in legumes.

Item Type:	Article
Uncontrolled Keywords:	This discussion is split into 2 major sections, i.e. primary processes (dehulling, puffing, grinding) and secondary processes and utilization. The 2nd section reviews the following aspects: cooking, quick cooking, sprouting, fermentation, deep-fat/oil fried snacks, paste goods and wafer products, high-protein composite mixtures for supplementary feeding, minor food legumes, and toxic and other undesirable factors in legumes.
Subjects:	600 Technology > 08 Food technology > 03 Cooking-Recipes 600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	22 Jul 2008 09:47
Last Modified:	14 Dec 2016 11:09
URI:	http://ir.cftri.res.in/id/eprint/2092

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