Bharathi, B. S. and Asna Urooj and Puttaraj, S. (1995) Formulation and Preparation of Cowpea (Vigna Catjung) Papad. Journal of Food Science and Technology-Mysore, 32 (2). pp. 147-149.
Full text not available from this repository. (Request a copy)Abstract
Potential of cowpea (Vigna catjung) for papad making was studied with respect to the effects of levels of water, carbonate and salt on the quality of papad. For obtaining a quality product, the requirement in parts for water, salt and carbonate were 45, 6.5 and 1.5, respectively, for every 100 parts of cowpea flour. Cowpea papads showed excellent quality upto a storage period of 4 months.
| 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 07:51 |
| Last Modified: | 17 Jun 2022 09:21 |
| URI: | http://eprints.uni-mysore.ac.in/id/eprint/16511 |
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