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Padmashree, A.
- Physico-Chemical Characteristics and Mineral Content of Commercially Available Papads
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1 Defence Food Research Laboratory, Mysore - 570 011, IN
1 Defence Food Research Laboratory, Mysore - 570 011, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 41, No 12 (2004), Pagination: 514-519Abstract
Papad, also known as appalam in South India, is a thin wafer like circular product based on dough prepared by blending legume (black gram, bengal gram, green gram, cow pea etc.) or cereal (rice) flours as well as fruit/vegetable based like potato, sweet potato, jack fruits etc. mixed with common salt, spices, edible oil and alkaline mucilaginous additives.- Composition of some Commercially Available Breads
Abstract Views :163 |
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Authors
Affiliations
1 Defence Food Research Laboratory, Mysore - 570 011, IN
1 Defence Food Research Laboratory, Mysore - 570 011, IN