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Khatoon, Naveeda
- Cooking Quality and Sensory Profile of Microwave and Pressure Cooked Legumes
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1 Department of Studies in Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore - 570 006, IN
1 Department of Studies in Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore - 570 006, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 42, No 1 (2005), Pagination: 13-21Abstract
Legumes are important foods in the diets of people specially those living in tropical and subtropical areas. The importance of pulses as protein foods, which complement the cereal proteins is well established and they also serve as a major source of carbohydrates along with staple cereals and tubers.- Effect of Cooking Media on In Vitro Digestibility of Legumes
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Authors
Affiliations
1 Department of Studies in Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore - 570 006, IN
1 Department of Studies in Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore - 570 006, IN