Cooking Quality and Sensory Profile of Microwave and Pressure Cooked Legumes

Jump To References Section

Authors

  • Naveeda Khatoon
     Department of Studies in Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore - 570 006 ,IN
  • Jamuna Prakash
     Department of Studies in Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore - 570 006 ,IN

Abstract

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.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

Downloads

Published

2005-01-01

How to Cite

Khatoon, N., & Prakash, J. (2005). Cooking Quality and Sensory Profile of Microwave and Pressure Cooked Legumes. The Indian Journal of Nutrition and Dietetics, 42(1), 13–21. Retrieved from https://informaticsjournals.com/index.php/ijnd/article/view/6478

Issue

Volume 42, Issue 1, January 2005

Section

Original Articles

License

All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).

Please contact us at editor@informaticsglobal.com for permissions related to commercial use of the article(s).

 

Most read articles by the same author(s)

1 2 3 4 > >>