Processing and utilization of grain legumes
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/2092/
HN-01-87 |
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| Title |
Processing and utilization of grain legumes
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| Creator |
Kurien, P. P.
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| Subject |
03 Cooking-Recipes
22 Legumes-Pulses |
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| Description |
This discussion is split into 2 major sections, i.e. primary processes (dehulling, puffing, grinding) and secondary processes and utilization. The 2nd section reviews the following aspects: cooking, quick cooking, sprouting, fermentation, deep-fat/oil fried snacks, paste goods and wafer products, high-protein composite mixtures for supplementary feeding, minor food legumes, and toxic and other undesirable factors in legumes.
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| Date |
1987
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| Type |
Article
PeerReviewed |
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| Identifier |
Kurien, P. P. (1987) Processing and utilization of grain legumes. Human Nutrition:Food Sciences and Nutrition, 41F (3/4). pp. 203-212. ISSN 0308-4329
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