TY - JOUR AU - Arya, Saroj AU - Rudramma, PY - 2001/09/01 Y2 - 2024/03/29 TI - Changes in Free and Bound Lipids, Fatty Acids and Carotenoids during Processing and Storage of Quick Cooking Greengram and Blackgram Dhals JF - The Indian Journal of Nutrition and Dietetics JA - IJND VL - 38 IS - 9 SE - Original Articles DO - UR - https://informaticsjournals.com/index.php/ijnd/article/view/6859 SP - 301-306 AB - Lipids are important constituents of dhals. Besides being concentrated source of energy, they provide essential fatty acids and fat soluble vitamins. In cereals and pulses, they serve as precursors of flavouring compounds. Polar lipids also serve as surfactants and influence their processing and keeping quality. Some of these effects are brought about by ability of lipids to bind with other constituents such as starch and proteins. ER -