The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Sensory Evaluation of Soymilk and Soynut


Affiliations
1 Krishi Vigyan Kendra, Central Institute for Cotton Research, Nagpur - 440010, India
2 Central Institute for Cotton Research, Nagpur - 440010, India
     

   Subscribe/Renew Journal


Soybean is a legume and packed with 40 per cent good quality protein, 23 per cent carbohydrates, 20 per cent oil and reasonable amount of minerals, vitamins and dietary fiber. It has a great potential to combat Protein Calorie Malnutrition (PCM) in India at an affordable cost.
User
Notifications

Abstract Views: 213

PDF Views: 0




  • Sensory Evaluation of Soymilk and Soynut

Abstract Views: 213  |  PDF Views: 0

Authors

Sunita N. Chauhan
Krishi Vigyan Kendra, Central Institute for Cotton Research, Nagpur - 440010, India
Arjun S. Tayade
Krishi Vigyan Kendra, Central Institute for Cotton Research, Nagpur - 440010, India
P. R. Deoghare
Central Institute for Cotton Research, Nagpur - 440010, India
M. K. Meshram
Central Institute for Cotton Research, Nagpur - 440010, India

Abstract


Soybean is a legume and packed with 40 per cent good quality protein, 23 per cent carbohydrates, 20 per cent oil and reasonable amount of minerals, vitamins and dietary fiber. It has a great potential to combat Protein Calorie Malnutrition (PCM) in India at an affordable cost.