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.
![[thumbnail of ISI Bulletin 56.pdf]](http://ir.cftri.res.in/style/images/fileicons/other.png "ISI Bulletin 56.pdf")
PDF
ISI Bulletin 56.pdf - Published Version
Restricted to Registered users only
Download (1MB) | Request a copy
| 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 |
Actions (login required)
- View Item