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Authors
Affiliations
1 Central Institute of Agricultural Engineering, Nabi Bagh, Berasia Road, Bhopal-462 010 (M.P.), IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 22, No 4 (1985), Pagination: 121-124
Abstract
The Demand for Soyproducts is Consistently increasing in India and other third World Countries, as they have a Great Potential in Solving the Food Shortages Created by ever Expanding Population. Among the Various Soy Based Products, Full Fat Soyflours are of Immense Value in Indian Context they Provide both Protein and Calories and can be Easily Blended with Cereal/Millet/pulse Products to Make a Variety of Traditional Dishes. the Full Fat Soyflour are Commercially Produced by Continuous Extrusion Cooker Process.
