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Authors
Affiliations
1 Central Food Technological Research Institute, Mysore-2 A, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 8, No 5 (1971), Pagination: 249-259
Abstract
Papads, like pickles, enjoy wide popularity among the traditional foods of India and are consumed throughout the country by large sections of the people. They are served in hotels and restaurants with lunch and/or dinner; they are also popular with the defence forces. Formerly, papad-making was a house-hold occupation for women folk.
