ISSN:
1365-2621
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Full fat soy flour was blended with cereal, millet or pulse flours to make a variety of Indian traditional products. It was judged by a trained panel that all the products, namely ‘chapati, ‘puri’, ‘pakoda’, ‘sev’, ‘bread pakoda’, ‘soy-peanut crisp’, ‘burfi’, ‘mysore pak’ and ‘halwa’ wcre all acceptable with no significant differences among the products.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1983.tb00315.x
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