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Patil, R. T.
- Physico-Chemical and Sensory Characteristics of β-Carotene Rich Extruded Snack Food with Chickpea Dhal/DSF
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Affiliations
1 Central Institute of Post Harvest Engineering and Technology, Ludhiana-141 004, Punjab, IN
1 Central Institute of Post Harvest Engineering and Technology, Ludhiana-141 004, Punjab, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 48, No 5 (2011), Pagination: 197-207Abstract
Extrusion cooking teciinoiogy, high temperature-short time processing being used increasingiy in the food industries for the development of new products such as cereal-based snacks including dietary fibre, baby foods and breakfast cereals.- Studies on Shelf Life and Acceptability of Soyflakes
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Authors
Affiliations
1 Post Harvest Engineering Division, CIAE, Bhopal, IN
1 Post Harvest Engineering Division, CIAE, Bhopal, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 27, No 10 (1990), Pagination: 299-304Abstract
Flaking is a technology, which increases surface area thereby increasing water absorption capacity and reducing cooking time of grains. Flakes produced from corn and rice are popular in Indian diets and taken during breakfast and tea times. Soybean contains 40 per cent of quality protein and 20 per cent oil. The use of soybean as food is limited due to its poor cooking quality.- A Low-Cost Technology for Making Soybean 'Badi' at Rural/Cottage Level
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Authors
R. T. Patil
1,
Nawab Ali
1
Affiliations
1 Central Institute of Agricultural Engineering, Nabi Bagh, Berasia Road, Bhopal - 462 013, M. P, IN
1 Central Institute of Agricultural Engineering, Nabi Bagh, Berasia Road, Bhopal - 462 013, M. P, IN