Studies on the physico-chemical composition and formulation of quality standards for traditional savoury foods. I. Black gram (urad) wadian and green gram (mung) wadian.

Pruthi, J. S. and Manan, J. K. and Kalra, C. L. and Raina, B. L. (1981) Studies on the physico-chemical composition and formulation of quality standards for traditional savoury foods. I. Black gram (urad) wadian and green gram (mung) wadian. ISI Bulletin, 33. pp. 56-62.

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Item Type:	Article
Uncontrolled Keywords:	savoury foods formulation black gram green gram
Subjects:	600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food 600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	06 Sep 2021 10:45
Last Modified:	06 Sep 2021 10:45
URI:	http://ir.cftri.res.in/id/eprint/5790

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