Hemalatha, C.S. and Urooj, A. and Puttaraj, S. (1995) Utilization of Cowpea Flour (Vigna catjung) in the Preparation of Sandige. Journal of Food Science and Technology-Mysore, 32 (2). pp. 144-146.
Full text not available from this repository. (Request a copy)Abstract
Possibility of preparing sandige (penitype) by incorporating 50 to 90% cowpea flour in. to rice flour was investigated. Physical and sensory qualities of the blends of cowpea sandige were similar to rice flour sandige. The acceptability scores were significantly higher in sandige made from cowpea-rice flour blend, when compared to the traditional product Sandige with 16.5% protein content could be obtained using equal proportion of cowpea and rice flours.
| Item Type: | Article |
|---|---|
| Subjects: | B Life Science > Food Science and Nutrition |
| Divisions: | Department of > Food Science and Nutrition |
| Depositing User: | Users 23 not found. |
| Date Deposited: | 19 May 2021 07:42 |
| Last Modified: | 19 May 2021 07:42 |
| URI: | http://eprints.uni-mysore.ac.in/id/eprint/16510 |
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