TY - JOUR AU - Sood, D. R. AU - Waldia, R. S. AU - Sood, Rajat AU - Sharma, Alka PY - 2012/04/01 Y2 - 2024/03/29 TI - Functional Properites, Cooking Quality Attributes and Nutritional Profile of Soybean (Glycine max L.) Genotypes JF - The Indian Journal of Nutrition and Dietetics JA - IJND VL - 49 IS - 4 SE - Original Articles DO - UR - https://informaticsjournals.com/index.php/ijnd/article/view/4498 SP - 158-165 AB - Food legumes constitute a major part of dietary protein in many developing counties of the world. Proteins are essential components of the diet needed for survival of humans and animals and its basic function is to supply adequate amounts of needed amino acids. There is an increasing emphasis on the utilization of legumes in formulated food products particularly in relation to relieving protein shortage. ER -