Cooking quality and sensory profile of microwave and pressure cooked legumes

Khatoon, Naveeda and Jamuna Prakash (2005) Cooking quality and sensory profile of microwave and pressure cooked legumes. Indian Journal of Nutrition and Dietetics, 42 (1). pp. 13-21.

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Abstract

Legumes are important foods in the diets of people specially those living in tropical and subtropical areas. The importance of pulses as protein foods, which complement the cereal proteins is well established and they also serve as a major source of carbohydrates along with staple cereals and tubers.

Item Type: Article
Subjects: B Life Science > Food Science and Nutrition
Divisions: Department of > Food Science and Nutrition
Depositing User: manjula User
Date Deposited: 18 Sep 2019 05:55
Last Modified: 18 Sep 2019 05:55
URI: http://eprints.uni-mysore.ac.in/id/eprint/8229

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