Bhatia, B. S. and Nair, K. G. and Prabhakar, J. V. and Girdhari, Lal. (1961) Preparation of compounded soup powders from some deep fat fried vegetables. Defence Science Journal, 11 (1). pp. 20-22.
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Abstract
In an earlier paper preparation ofcompounded soup
powders from vegetable bases dried in cross-flow hot air
cabinet drier or vacuum shelf drier has been reported.
Present communication deals with furt,her simplification of
drying procedure by deep fat frying in the preparation of
some bases required for use in the compounded soup powders.
Beans and peas which are rich sources of protein are particularly
suitable for the preparation of highly nutritious
soup powders and have been used in this study.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | compounded soup powders, vegetable bases, deep fat frying |
| Subjects: | 600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 23 Vegetables |
| Divisions: | Fruit and Vegetable Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 01 Jul 2014 07:06 |
| Last Modified: | 01 Jul 2014 07:06 |
| URI: | http://ir.cftri.res.in/id/eprint/4955 |
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